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 liqueur 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 marinade with port and cognac gives the duck an intense taste, and the blackcurrant jelly adds a pleasant texture to the dish. Fresh cherries add a fresh sweetness and a touch of color to the plate. Preparing and enjoying this delicious recipe will make you feel like a starred chef!
Season the duck breasts with salt and pepper and place them in a non-stick skillet lightly oiled.
Brown them over low heat until the meat inside is pink.
Remove the cooking juices, splash the duck breasts with 5 cl of hot cognac, flame it 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 warmed the broth.
Move the saucepan to the corner of the stove and whisk in a tablespoon of blackcurrant jelly.
As soon as it melts, add the pitted cherries.
Slice the duck breasts, arrange them on a plate and pour the cherry sauce over them.
You can serve it accompanied by slices of pineapple.
Padella antiaderente
Ciotola
Cucchiaio di legno
Keep 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, Lombardia
| Energy (kcal) | 87.1 |
| Carbohydrates (g) | 6.18 |
| of which Sugars (g) | 6.18 |
| Fat (g) | 3.02 |
| of which Saturates (g) | 0.94 |
| Protein (g) | 8.31 |
| Fiber (g) | 0.64 |
| Sale (g) | 0.04 |
