Duck Breast with Sweet Cherry Sauce

Ingredients

  • Special equipment: an instant-read thermometer
  • 1 tablespoon chopped fresh tarragon or chives
  • 2 tablespoons water
  • 2 (¾-lb) boneless Moulard duck breasts with skin*
  • 1 ¼ lb dark sweet cherries such as Bing, quartered and pitted (3 cups)
  • ½ teaspoon Dijon mustard
  • 2 tablespoons sugar
  • + 13 more ingredients
    • 1 ½ to 2 tablespoons cider vinegar
    • ¼ cup dry red wine
    • 1 plum tomato, coarsely chopped
    • ½ cup coarsely chopped red bell pepper (½ medium)
    • ¾ teaspoon salt
    • Scant ¼ teaspoon dried hot red pepper flakes
    • ½ teaspoon ground cumin
    • ½ teaspoon black pepper
    • 1 teaspoon tomato paste
    • 1 tablespoon finely chopped shallot
    • 3 garlic cloves, crushed
    • ½ cup chopped onion (1 small)
    • 1 tablespoon extra-virgin olive oil

1. Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. 2. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 second...

View full recipe at SpringPad

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