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🍽️ Tender Duck Breast with Sweet and Sour Cherry Sauce

520 kcal · 30 min · 4 servings

Ingredients

• 700 g large duck breast fillet with skin (2 large duck breasts)
• salt
• 2 tbsp lard
• 1 onion
• 200 ml poultry stock
• 50 ml sherry
• 1 jar black morello cherries
• 2 tbsp sauce thickener (dark)
• 8 mini pattypan squash
• 200 g princess beans
• 200 g pearl onions
• 2 tbsp butter
• salt
• pepper

Instructions

1. 1. Rub the duck breasts generously with salt.
2. 2. Place the seasoned breasts in the refrigerator and let them marinate overnight.
3. 3. Take the breasts out of the fridge and gently rub off the salt with a kitchen towel.
4. 4. Peel the onions and cut them in half.
5. 5. Roughly chop the onions.
6. 6. Place the onion pieces into a tall beaker or jar.
7. 7. Pour some poultry stock over the onions.
8. 8. Blend the mixture with a hand blender until smooth.
9. 9. Heat the duck fat in a wide pot.
10. 10. Sear the duck breasts on all sides until golden brown.
11. 11. Add the prepared onion puree to the duck in the pot.
12. 12. Sauté the puree briefly with the duck.
13. 13. Pour poultry stock into the pot.
14. 14. Add sherry.
15. 15. Add the Morello cherries along with their juice to the sauce.
16. 16. Bring the sauce to a boil once.
17. 17. Cover the pot with a lid.
18. 18. Braise the duck breasts at medium temperature for 40 minutes.
19. 19. Meanwhile, trim the beans.
20. 20. Bring plenty of salted water to a boil.
21. 21. Add the beans and mini pumpkins to the boiling water.
22. 22. Cook the vegetables for about 10 minutes.
23. 23. Carefully remove the duck breasts from the sauce after the cooking time.
24. 24. Place the breasts on an oven-safe plate.
25. 25. Place the plate in the preheated oven with the skin side facing up.
26. 26. Preheat the oven to 270 degrees with the grill function.
27. 27. Grill the duck breasts for 5 to 10 minutes.
28. 28. Stir the sauce thickener into the remaining sauce.
29. 29. Bring the sauce to a boil once.
30. 30. Season the sauce to taste.
31. 31. Add the cooked vegetables to the onions in the pan.
32. 32. Toss everything in the pan to keep it warm.
33. 33. Take the duck breasts out of the oven.
34. 34. Slice the breasts into thin pieces.
35. 35. Plate the duck slices with the vegetables.
36. 36. Pour the finished sauce over the duck.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 520
• Protein: 35 g · Fett/Fat: 35 g · Carbs: 22 g