Duck Breast with Cherry Sauce

Ingredients

• 700 g large duck breast fillets with skin (2 large duck breasts)
• Salt
• 2 tbsp lard
• 1 onion
• 200 ml poultry stock
• 50 ml sherry
• 1 glass of blackcurrant jam
• 2 tbsp dark sauce thickener
• 8 mini patisson pumpkins
• 200 g princess beans
• 200 g silver onions
• 2 tbsp butter
• Salt
• Pepper

Instructions

1. 1.

   Rub the duck breasts heavily with salt and let them marinate overnight in the refrigerator.

2. 2.

   Wipe off the salt with a kitchen towel. Peel, halve, and roughly chop the onion, then puree it in a tall glass with a little poultry stock. Heat the lard in a wide pot, sear the duck breasts all around until crisp, add the onion purée and cook briefly. Add the poultry stock, sherry, and the glass of blackcurrant jam, bring to a boil once. Seal the pot and simmer the duck breasts over medium heat for 40 minutes. In the meantime, clean the beans and cook them with the mini pumpkins in plenty of salted water for about 10 minutes. Sauté the silver onions in butter until golden, set aside. Drain the vegetables and shock them in cold water.

3. 3.

   After cooking, remove the duck breasts from the sauce, place them on an oven‑proof tray skin side up, and broil at 270 °C for 5–10 minutes. Meanwhile whisk in the sauce thickener, bring to a boil once, and season the sauce. Add the beans and pumpkins to the onions and warm everything together in the pan. Take the duck breasts out of the oven, slice them thinly, and arrange on plates with the vegetables. Pour the sauce over the duck and serve.