Herrnsheim Spätburgunder Rotwein trocken Ortswein

Ingredients

• 2 piecesDuck breast fillets
• 200 gSour cherries (pitted)
• 1 pieceShallot
• 200 mlPoultry stock
• 100 mlUnsweetened cherry juice
• 2 tbspBalsamic vinegar
• 20 gCold butter
• 1 tbspHoney
• 2 sprigsFresh thyme
• 1 tspSalt
• 0,5 tspBlack pepper

Preparation

1. 1Score the skin of the duck breast in a diamond pattern using a sharp knife, being careful not to cut into the meat.
2. 2Place the fillets skin-side down in a cold pan and fry over medium heat for about 8-10 minutes until golden brown.
3. 3Turn the meat over, fry for 2 minutes on the other side, then remove from the pan and finish cooking in the oven at 120°C (250°F) for about 12 minutes.
4. 4Finely dice the shallots and sweat them in the remaining rendered fat in the pan without browning.
5. 5Deglaze with the stock, cherry juice, and balsamic vinegar, add the cherries and thyme, and reduce the liquid significantly.
6. 6Refine the sauce with honey, salt, and pepper, then whisk in the cold butter piece by piece to gently thicken it.
7. 7Let the meat rest briefly, then slice into even portions.
8. 8Arrange the duck breast on preheated plates and generously coat with the fruity cherry sauce.