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| PETTO D'ANATRA CON CILIEGE E PORTO Breast of Duck Roasted Served with Fresh Cherries and Port Wine Sauce |
| 4 servings |
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| INGREDIENTS |
2 lbs moscovi duck breast
1 large shallot
1 lb fresh cherries
4 oz port wine
1 T sugar
3 oz butter
salt and pepper
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| METHOD |
| Season breast of duck with salt and pepper. Settle in a hot pan (skin
down) and cook on low heat.
Cook until skin turns into a golden brown crust.
Place pan in preheated oven of 375 degrees and bake for about
12 minutes.
Remove breast from oven and slice for presentation onto plate.
On the same sauté pan, place the fresh cherries, shallots, sugar,
port wine, butter and cook to a consistent texture and pour sauce
over duck.
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