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-like note of port. This combination of flavors creates a unique balance, making this dish perfect for serving on special occasions or for an elegant dinner. The marination with port and cognac gives the duck an intense flavor and the blackcurrant jelly adds a pleasant consistency to the dish. Fresh cherries add a refreshing sweetness and a touch of color to the plate. Preparing and savoring this delicious recipe will make you feel like a Michelin-starred chef!
Season the duck breasts with salt and pepper and place them in a non-stick pan lightly greased with oil
Brown them over low heat until the meat inside appears pink
Remove the cooking juices and splash the duck breasts with 5 cl of boiling cognac, ignite and wait for the flame to 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 and then transfer it to a saucepan where you have warmed the broth
Move the saucepan to the corner of the stove and whisk in a tablespoon of blackcurrant jelly
Once dissolved, add the pitted cherries
Slice the duck breasts and arrange them on a plate, pouring 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
Italy
