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Fillet of Duck with Morello Cherries

Source: The Heritage of French Cooking
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  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.
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
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: 1g
Carbohydrates, Total: 16g
Sodium: 758mg
% Cal. from Fat: 30%
Cholesterol: 128mg
Protein: 33g
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