Duck with cherry and port
Instructions
Salt and pepper the duck breasts and place in a pan just greased with oil.
Let them fry over low heat until the meat is pink inside.
Delete the bottom wet cooking duck breasts with cognac 5 cl fiammeggiate boiling and let it turn off the flame.
Season with nutmeg and pepper.
Remove the breasts from the Pan and keep them warm.
Fill the container port and the orange juice, then narrow down the liquid, then pour it in a pan in which you've warmed up the broth.
Put the saucepan on the stove and corner, banging with a whisk, add a spoonful of currant jelly.
When dissolved add the pitted cherries.
Cut duck breast fillets, place on a plate and pour over half of the cherry sauce.
Serve with the remaining sauce aside.
Ingredients and dosing for 4 persons
- 2 breasts of ducklings
- 50 cl of meat broth
- 10 cl of porto wine
- 5 cl of cognac
- Nutmeg
- 1 orange (juice)
- Currant jelly
- 500 g of cherries
- Olive oil
- Salt
- Pepper