Roast Of Duck With Tart Cherry Glaze RecipeJamie Kennedy, chef at Toronto's Gardiner Café and Gilead Café, tops seared and baked duck breast with poached cherries and serves with a side of potatoes and leeks.
Approximately 20 fresh tart cherries, pitted
1/2 cup white wine
1/4 cup rendered duck fat
4 new potatoes, scrubbed and cut in half
2 leeks, washed and cut into strips
2 breasts of duck
Salt and pepper
Step 1: Poach the pitted fresh tart cherries in white wine for 8 minutes.
Step 2: Strain the juice from the poached cherries. Reduce the poaching liquid to the syrupy stage. Reserve.
Step 3: Place the rendered fat into a frying pan and fry the potatoes over medium heat, turning them from time to time until they are golden brown.
Step 4: Add the leeks to the potatoes and cover with a lid. Reduce heat and continue to cook for about 10 minutes or until the leeks are nicely wilted and the potatoes are tender. Remove lid and reserve.
Step 5: Season the duck breast with salt and pepper and sear on both sides over high heat.
Step 6: Reduce temperature to low and continue to cook the breast on the skin side for another 5 minutes or until the skin is a deep brown colour and crisp consistency.
Step 7: Place duck in the oven at 325°F for another 10 minutes.
Step 8: Remove and transfer breasts to a carving board.
Step 9: Spoon the potato and leek mixture onto four heated dinner plates.
Step 10: Carve the duck breast and place an equal number of slices in a leasing fan pattern on each of the four plates.
Step 11: Combine the syrupy cherry juice with the poached tart cherries and spoon this mixture over the duck breast slices. Garnish with fresh thyme if desired. Serve immediately.
For more cherry recipes, please visit Choosecherries.com.