Seared Duck Breast with Cherry Sauce — Magret de Canard aux Cerises
A Gascon bistro classic, seared duck breast finished with a port and cherry pan sauce.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score duck breast skin in crosshatch through fat only. Season both sides with salt and pepper. Finely chop shallot and garlic. Halve potatoes. Trim haricots verts. Pit cherries if fresh.
Roast
Toss potatoes with 1.5 tbsp duck fat and salt. Roast at 200°C for 25–30 minutes until golden and tender, shaking halfway through.
Sear
Place duck breasts skin-side down in a cold dry pan over medium heat. Render 8–10 minutes, draining fat twice, until skin is deep golden. Flip, sear 4 minutes for medium-rare. Transfer skin-side up to a warm plate, rest loosely tented 8 minutes.
Build
Pour off all but 1 tsp duck fat from the pan. Over medium heat, sauté shallot and garlic 2 minutes until soft. Add port and vinegar, reduce 2 minutes. Add stock, thyme, and bay leaf, simmer 4 minutes until syrupy.
Reduce
Add cherries to the pan, simmer 3–4 minutes until just softened and sauce coats the back of a spoon. Off heat, whisk in 15g duck fat. Remove thyme and bay, adjust seasoning.
Boil
While sauce simmers, blanch haricots verts in salted boiling water 3–4 minutes until bright and just tender. Toss with olive oil and a pinch of salt.
Slice and plate
Slice duck breasts across the grain. Arrange on plates with potatoes and haricots verts alongside. Spoon cherry sauce over the duck and serve immediately.
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