Duck with Port and Cherries

Preparation

1. STEP 1 OF 10

   Salt and pepper the duck breasts and place them in a non-stick pan lightly greased with oil

2. STEP 2 OF 10

   Brown them over low heat until the meat inside is pink

3. STEP 3 OF 10

   Remove the cooking base, pour 5 cl of hot cognac over the duck breasts, flambé, and let the flame extinguish

4. STEP 4 OF 10

   Season with nutmeg and pepper

5. STEP 5 OF 10

   Remove the breasts from the pan and keep them warm

6. STEP 6 OF 10

   Pour the port and orange juice into the pan, reduce the liquid, then pour it into a saucepan where you have heated the broth

7. STEP 7 OF 10

   Move the saucepan to the edge of the stove and, whisking, incorporate a tablespoon of red currant jelly

8. STEP 8 OF 10

   Once dissolved, add the pitted cherries

9. STEP 9 OF 10

   Cut the duck breasts into strips, place them on a plate, and pour half of the cherry sauce over them

10. STEP 10 OF 10

    Serve with the remaining sauce on the side

Suggestions

• Non-stick pan

• Bowl

• Wooden spoon

General Information

Analysis

Macronutrients (100 gr)