Usuba
Duck Breast with Cherry Sauce
Tender duck breast with crispy skin, seasoned with aromatic spices, served with a rich cherry sauce. The combination of spices, red wine, and berries creates a complex, multifaceted flavor. The dish requires attention to detail, but the result is worth the effort.
- Total
- 30 min
- Standard serving
- 344.8 g
Ingredients
Total 15- Black peppercorns
7 g≈ 1 tbsp - Duck breast
108 g≈ 2/3 pcs - Pepper Mix
5 g≈ 1.5 tsp - Garlic
2.4 g≈ 3/4 clove - Bay leaf
0.2 g - Fennel seeds
3 g≈ 3/4 tsp - Frozen cherryзамороженный
40 g≈ 4.5 tbsp - Brown sugar
25 g≈ 2 tbsp - Red wine vinegar
25 ml≈ 1.5 tbsp - Wineкрасный
25 ml≈ 1.5 tbsp - Chicken broth
80 ml≈ 1/3 cup - Butter
13.187 ml≈ 2.5 slice - Grated ginger
6 g≈ 1 tsp - Cognac
6 ml - Sea salt
to taste
Instructions
- 1
Step 1
Trim excess fat from the edges of the chicken breasts. Using a sharp knife, make shallow diagonal cuts on the skin.
- 2
Step 2
Turn the breasts skin-side up and rub generously with salt.
- 3
Step 3
In a mortar, grind the mixture of peppers, garlic, bay leaves, and fennel. Rub the chicken breasts with spices on both sides.
- 4
Step 4
Place the sugar and wine vinegar in a saucepan. Cook over high heat for 2 minutes until thickened.
- 5
Step 5
Add red wine and chicken broth. Continue cooking for 5 minutes.
- 6
Step 6
Add ginger and salt to taste. Stir, remove from heat and set aside.
- 7
Step 7
Place a cast iron skillet over high heat. Put duck breasts skin-side down. Sear for 7 minutes until golden brown. Flip and cook for another 5–7 minutes. The meat should remain pink inside.
- 8
Step 8
Place butter and frozen cherries in a saucepan over high heat. Add sugar. Cook for 1–2 minutes, stirring constantly, until the cherries are heated through and begin to release their juice.
- 9
Step 9
Pour in the cognac and cook for another 1 minute. Add the cherry sauce to the main sauce prepared earlier.
- 10
Step 10
Thinly slice the duck breasts diagonally and drizzle with sauce.
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