Duck with cherry cinnamon sauce makes the perfect entrée with the dueling flavors of sweet and sour pairing playfully with the poultry.
Ingredients
- 2 duck breasts
- 1/2 cup (125 mL) cherry juice
- 1/2 tsp (2 mL) cinnamon
- 1 tsp (5 mL) sugar
- 1 tbsp (15 mL) butter
- Salt and pepper to taste
Steps
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To prepare the duck, sprinkle the fat side with salt and let sit over a paper towel in the fridge for 30 minutes.
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Score the fat and set the duck (fat side down) in a cold pan over high heat.
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Cook until the fat has browned (approx 5-6 minutes), flip over and cook another 4-5 minutes (for medium-rare).
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Remove the duck breasts and let sit for 5-10 minutes before slicing.
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Pour out half of the rendered fat in the pan and add the cinnamon, sugar, cherry juice, and a little salt.
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Reduce the sauce by half and whisk in the butter.
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Season with salt and pepper as needed.
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Strain the sauce as desired.
