🇫🇷 Canard aux Cerises – French Duck with Cherries 🍒✨
A luxurious French dish, Canard aux Cerises balances the richness of seared duck breast with the sweet, tangy depth of cherry and red wine sauce. Perfect for an elegant dinner!
Ingredients
• 1 duck breast
• ¼ cup (40g) cherries, pitted and halved
• 1 tbsp sugar
• ¼ cup (60ml) red wine
• ¼ cup (60ml) chicken stock
• 1 tsp balsamic vinegar
• 1 tbsp butter
• Salt & pepper, to taste
Instructions
1️⃣ Prepare the Duck:
Score the duck skin in a crisscross pattern, being careful not to cut into the meat. Season with salt and pepper.
2️⃣ Sear the Duck:
Heat a skillet over medium heat. Place the duck breast skin-side down and cook for 5-7 minutes, until the fat renders and the skin is crispy. Flip and cook for another 3-4 minutes for medium-rare. Remove from heat and let rest.
3️⃣ Make the Cherry Sauce:
In the same skillet, add sugar and cherries, cooking for 1-2 minutes until the cherries start to soften.
4️⃣ Deglaze & Reduce:
Pour in the red wine, scraping the bottom of the pan to lift the flavorful browned bits. Let it reduce by half.
5️⃣ Finish the Sauce:
Add chicken stock and balsamic vinegar, simmering for 3-4 minutes until slightly thickened. Stir in butter for a glossy finish. Adjust seasoning if needed.
6️⃣ Slice & Serve:
Thinly slice the duck breast and serve with the cherry sauce drizzled on top.
✨ Pro Tip: Pair with roasted vegetables, creamy mashed potatoes, or a crisp green salad for the perfect meal!
An elegant, gourmet dish that brings the flavors of France to your table! 🇫🇷🍷✨