Duck Breasts with Cherries
calories: high
category: meat
cost: high
difficulty: medium
preparation time: 30
Ingredients
Duck breasts 4
Cherries 400 gr.
Kirsch 1 liquor glass
Extra virgin olive oil 3 tablespoons
Butter 40 gr.
Salt to taste
See our
Wine Tips
for your meals
Cherries 400 gr.
Kirsch 1 liquor glass
Extra virgin olive oil 3 tablespoons
Butter 40 gr.
Salt to taste
See our
Wine Tips
for your meals
Preparation Salt the duck breasts all over and leave them aside to let them acquire taste. Wash the cherries well and remove their pips. Scald them in a pan then let them drain.
Heat the oil and butter in a pot and brown the meat. When it is brown all over, add the kirsch. Put the lid on and let it cook for about ten minutes on a medium heat. Then take the meat out of the pot and keep it hot.
Add the remaining butter to the pot then cook the cherries in the sauce for a couple of minutes, stirring them now and then.
Slice the duck breasts and serve them hot with the cherry sauce you have prepared. The Chef's tips We recommend you should drink some Aglianico wine with your recipe. Curiosity The properties of cherries include fibres, potassium, calcium, phosphorous and Vitamins A and C. They are good for your health, especially the heart and the circulation.
Heat the oil and butter in a pot and brown the meat. When it is brown all over, add the kirsch. Put the lid on and let it cook for about ten minutes on a medium heat. Then take the meat out of the pot and keep it hot.
Add the remaining butter to the pot then cook the cherries in the sauce for a couple of minutes, stirring them now and then.
Slice the duck breasts and serve them hot with the cherry sauce you have prepared.
