Petitchef

Duo of duck

Main Dish
4 servings
20 min
25 min
Very Easy

Ingredients

4

Preparation

  • Preheat oven to 350 degrees. Allow the duck breast to come to room temperature and then score the fat in a cross-hatch pattern.
  • Season the duck breast well with salt and pepper. Place fat-side down in a cold cast iron skillet. Place the pan over high heat and sear the duck until the fat is rendered out and the skin releases easily from the pan, 8-10 minutes.
  • Flip the breast and cook on the other side for 2-3 minutes. Then place the entire skillet in the oven and cook until the internal temperature is 155 degrees, about 20 minutes.
  • Allow to rest at least five minutes before slicing and serving with the Pinot-Cherry sauce and couscous.
  • In the meantime, place the cherries, wine, thyme and sugar in a medium saucepan. Bring to a boil over medium heat and allow to reduce to about 1/2 the amount of liquid.
  • Stir in the Kirsch and the clementine juice and pulp and continue to cook another minute or so. Allow to cool and serve over the duck breast.

You may like

YouTube

Questions:






Rate this recipe:
Generate another secure code  = 

You may like

Recipe A duck on every plate
A duck on every plate
4 servings
45 min
Very Easy
Recipe Roasted duck legs with celeriac
Roasted duck legs with celeriac
2 servings
1 h 10 m
Easy
Recipe Creamy mushroom velvet soup - Video recipe !
Creamy mushroom velvet soup - Video recipe !
4 servings
50 min
Very Easy
Recipe Duck confit parmentier
Duck confit parmentier
4 servings
1 h 5 m
Very Easy
4 / 5
Recipe Magret duck breast with truffle sauce
Magret duck breast with truffle sauce
3 servings
45 min
Very Easy

Recipes