Duck with port and cherries is a refined and delicate dish that combines the succulent flavor of duck with the sweet aroma of cherries and the liquor note of port. This combination of flavors creates a unique balance, making this dish perfect for special occasions or an elegant dinner. The marinade with port and cognac gives the duck an intense taste, and the red currant jelly adds a pleasant texture to the dish. Fresh cherries add a fresh sweetness and a touch of color to the dish. Preparing and enjoying this delicious recipe will make you feel like a star chef!
Salt and pepper the duck breasts and place them in a non-stick pan lightly greased with oil
Brown them over low heat until the meat inside is pink
Remove the cooking base, pour 5 cl of hot cognac over the duck breasts, flambé, and let the flame extinguish
Season with nutmeg and pepper
Remove the breasts from the pan and keep them warm
Pour the port and orange juice into the pan, reduce the liquid, then pour it into a saucepan where you have heated the broth
Move the saucepan to the edge of the stove and, whisking, incorporate a tablespoon of red currant jelly
Once dissolved, add the pitted cherries
Cut the duck breasts into strips, place them on a plate, and pour half of the cherry sauce over them
Serve with the remaining sauce on the side
Non-stick pan
Bowl
Wooden spoon
Store the dish refrigerated in an airtight container for 2-3 days
This recipe is a classic of Italian cuisine and is particularly appreciated during the summer season
Italia
| Energy (kcal) | 34.63 |
| Carbohydrates (g) | 4.28 |
| of which Sugars (g) | 4.28 |
| Fat (g) | 0.12 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 0.68 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.1 |
