Duck To Impress
Cherries are definitely one of my favorite things in life and I use them as often as I can in savory dishes. I put them in salads, which coincidentally we had just last night! The store had some fresh black cherries and they cost a fortune this late in the season, but I just couldn’t walk by them. I pair them with duck, beef, lamb, chicken, and eat them fresh until I’m bursting when they’re in season. I don’t think there’s a cherry I don’t like. This particular recipe was developed for some friends of ours who live across the street and own a winery in Southern Oregon. They wanted a recipe for their Grenache, which I realized I spelled wrong when I originally wrote it. They never mentioned it so now I have to raz them about it. But you could use any fruity red wine in this recipe like a Zinfandel or a Shiraz. Or you can just drop by Season Cellars and use the Grenache I did. If they happen to be out, use the Carmenere. That’s my husband’s favorite red. I served it with a simple sauteed spinach in garlic and some salt and pepper roasted fingerling potatoes.
Duck Breasts in Cherry Grenache Sauce
4 Duck breasts
1 bottle Grenache
1 lg shallot minced
1 cup frozen or fresh dark sweet cherries
1 half stick butter
1 tbs olive oil
kosher salt
fine ground black pepper
Score duck breasts on the skin side without cutting into the meat. Put the olive oil in a saute pan. Do not use nonstick. Season the scored side of the duck breasts with salt and pepper and place them skin side down in the cold pan with the olive oil.
Turn the stove on medium high heat and brown the duck breasts on one side. When enough fat has collected in the pan, remove the duck breasts, drain off the duck fat, return the breasts to the pan skin side down and turn down the heat to medium.
Continue browning until you hear the sizzle quiet down. The whole browning process should take about 15 minutes, a little more or a little less depending on your stove. When the sizzling has quieted, remove the duck breasts and them set aside.
Splash the pan with a little Grenache to remove the browned bits and add the minced shallots. Saute until the shallots are soft and then add 2 cups Grenache and the cherries. Cook on simmer until sauce is reduced by half and cherries are somewhat macerated, about 20 to 30 minutes.
When sauce has reduced, return the duck breasts to the pan, skin side up and simmer until duck breasts have reached desired doneness, about 5 minutes for rare and 8 to 10 minutes for medium rare.
Remove the breasts from the pan when done and let rest for about another 8 minutes while the sauce continues to simmer. Whisk in the butter and season the sauce to taste with salt and pepper. Slice the duck breasts and garnish with the sauce. And voila!