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Fillet of Duck with Morello Cherries

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Source: The Heritage of French Cooking

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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

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

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

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