John Myers
Contents
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Ingredients
- 275 g Duck breast
- Duck fat
- Salt
- Black pepper from the mill
- 50 g Sour cherries from the glass
- 2 tbsp Cherry juice
- 1 tsp Thyme
Instructions
- Wash the duck breast and pat dry with kitchen paper. Score the skin crosswise. Then season with salt and pepper and fry in hot duck or goose fat, skin side down, for about 5 minutes.
- Turn the duck breast over and fry again in a closed pan for approx. 15 minutes over reduced heat.
- Now pour off most of the fat (save for further use) and briefly fry the breast again on the skin side until crusty.
- Now remove the duck breast and keep it warm wrapped in aluminum foil.
- Sear the cherries in the remaining fat. Then add the juice and season with salt, pepper and thyme. Let simmer for about 3 minutes.
- Slice and serve the duck breast. Add the cherries with the gravy.
- Rice goes very well with it. It should be poured vigorously with 2 - 3 tablespoons of the poured and very tasty fat.
Nutrition
Serving: 100gCalories: 175kcalCarbohydrates: 2.9gProtein: 13.1gFat: 12.4g
