Justcook-andrea.blogspot.com
Magrets de canard aux cerises - Duckbreast with cherries Serves 4 4 small duckbreasts (app. 200 g each) 350 g sweet cherries 1 red onion 1 sprig fresh rosemary 1 tablespoon Olive oil 150 ml Banyul (or portwine) 1-2 teaspoons honey 1-2 tablespoons winevinegar
Preheat your oven to 80°C. Carefully cut the skin of your duckbreasts crosswise without cutting into the meat. Season with salt and pepper. Heat an oven safe frying pan on high heat and fry the breasts - skinside down for 2 minutes. Then turn and fry for one mor minute. Set the pan in the oven for 20 minutes. In the meantime pit the cherries. Peel the onion, cut them in quarters and then in thin slices. Wash and pat-dry the rosemary, pluck off the needles and cut them coarsely. Heat another frying pan on medium-high heat and fry the onions and rosemary until translucent. Add the wine and honey and let cook on medium heat for 5 minutes. Then add the cherries and cook for another 5 minutes. Season with the vinegar, salt and pepper. Remove the breasts from the oven and wrap them in aluminum foil. Let rest for a couple of minutes. Then cut into thin slices. Add the cooking juice to the cherries and serve with baguette or wild rice.