Duck breast in cherry sauce
Description
The recipe won't take much time. Instead of cherries, you can use plums—they turn out very tasty too. You can use either fresh or canned fruits and berries. Be sure to sear the chicken breast until it develops a golden crust. This dish looks great on a festive table. Serve hot.
Instructions
- 1
Step 1
1. Wash the duck breast and pat it dry with paper towels. Place it skin-side down on a hot skillet and sear for 5-6 minutes.
- 2
Step 2
2. Then flip and cook the chicken breast for another 3-4 minutes. To ensure the chicken is well cooked, cover it with a lid for 2-3 minutes and simmer over low heat.
- 3
Step 3
3. Add butter and sunflower oil to a saucepan. Add finely chopped onion, then bay leaf, cloves, and 0.5 teaspoon of salt. Sauté until the onion becomes soft and slightly translucent.
- 4
Step 4
4. Add 1/4 cup of cherry juice and 2 tablespoons of sugar to a saucepan. Increase the heat so the sugar begins to caramelize.
- 5
Step 5
5. Grate 1 teaspoon of lemon or orange zest and add it to the saucepan. Finely chop 2 tablespoons of cherries and add them to the sauce along with the remaining cherries. Simmer, covered, over medium heat for 10–15 minutes.
- 6
Step 6
6. Blend 3 tablespoons of gravy and 1 tablespoon of lemon juice, then return the mixture back to the gravy. Mix well, then turn off the heat.
- 7
Step 7
7. While the brisket is still warm, slice it into pieces. To serve, pour the sauce onto the plate, place the brisket on top, and arrange the cherries alongside. Brush the meat with sauce using a silicone brush.