Cart | Track Order | Help

RECIPE SEARCH

Fillet of Duck with Morello Cherries

Print Full

Source: The Heritage of French Cooking

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
Yield:  Serves 4

For a long time in France goose was preferred to the barnyard duck. It was only in the Renaissance that recipes for domestic duck began to appear more frequently in cooks' collections.

RECIPE INGREDIENTS

2 duck breast fillets, about 11 ounces each

1 pound morello cherries (sour)

Salt and freshly ground pepper

1 tablespoon aged wine vinegar

1 tablespoon blackcurrant liqueur

3 tablespoons dry red wine

2 teaspoons brown sugar

2 teaspoons chicken stock powder

1 tablespoon butter

Fillet of Duck with Morello Cherries Recipe at Cooking.com

DIRECTIONS

Let the fillets come to room temperature for 1 hour before use. Stone the cherries and reserve the juice that runs out.

Sprinkle the fillets with salt and pepper on the skin side. Heat a 6 quart cast-iron casserole over medium heat. Add the duck, skin-side down, and cook for 8 minutes. Discard the cooking fat.

Turn the fillets skin-side up and cook them for 5 minutes, pricking the crisp skin several times with a fork: more fat will run out. Lift them out of the casserole and keep them between 2 plates. Discard all the fat from the cooking. Pour the vinegar into the casserole and let it evaporate. Add the liqueur, wine, sugar and the cherries with their juice. Boil for 1 minute. Drain the cherries and transfer to a dish.

Reduce the cooking juices, adding the chicken broth, until you have 1/4 cup left. Add the juices given out by the duck fillets and the cherries. Reduce again until you have a syrupy sauce. Whisk in the butter. Set aside.

Thinly slice the duck fillets and arrange on 4 plates. Surround with the cherries. Coat with sauce and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

Find Similar Recipes »

Different Christmas: Goose, Duck & Game

Nutrition Facts per Serving
Yield: Serves 4

Calories:

303

Fat. Total:

10g

Fiber:

Carbohydrates, Total:

16g

Sodium:

758mg

% Cal. from Fat:

30%

Cholesterol:

128mg

Protein:

33g

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Potato Gratin with Parmesan and Caramelized Onions

Hearty Twice-Baked Potatoes

Mashed Potato Timbales

Grilled Potato Packets

Buttermilk Pumpkin Pie

Pumpkin Praline Pie

See More Popular Recipes »

Hot Holiday Potatoes

Holiday Casseroles

Halloween Treats

Creamy Comfort Soups

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

See More Popular Recipe Collections »

soup

cakes

appetizer

recipes

cake

mexican

chicken

chili

breakfast

pumpkin

casserole

pasta

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

EatingWell Magazine - free trial issue! Click for details.