Duck with Cherry Sauce

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Duck with Cherry Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 13 h. 15 min.
Ready in

Ingredients

for
4
For the duck
2
large Duck breasts with skin (each about 350 grams)
2 tablespoons
1
200 milliliters
50 milliliters
1 jar
2 tablespoons
For the vegetables
8
200 grams
200 grams
2 tablespoons

Preparation steps

1.

For the duck, season duck vigorously with salt and let sit overnight in refrigerator.

2.

Rub off salt with a paper towel.  Puree onion with a little chicken stock. Heat lard in a wide saucepan, fry duck breasts, add onion puree and cook for a few minutes. Add remaining chicken broth, sherry and cherries with juice and bring to a boil. Cover pot and cook over medium heat for 40 minutes. 

Meanwhile, for the vegetables, clean beans and cook along with squash in plenty of salted water for about 10 minutes. Peel onions, fry in butter and set aside. Drain vegetables and rinse with cold water.

3.

Once cooked, remove duck breasts from sauce, place on an ovenproof plate with the skin side up and cook in a preheated oven at 270°C (approximately 500°F) for 5–10 min. Meanwhile stir cornstarch into sauce, bring to a boil and season. Add beans and squash to onions and stir in pan to warm. Remove duck breasts from oven, cut into thin slices and serve aside vegetables and topped with sauce.