Duck with Cherry Cinnamon Sauce
Total Time: 50 minutes
Prep: 30 minutes
Cook: 20 minutes
Yield: 4 servings
- 1/2 cup Montmorency tart cherry juice
- 2 duck breasts
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- 1 tablespoon butter
- Salt and pepper to taste
To prepare the duck, sprinkle the fat side with salt and let sit over paper towel in fridge for 30 minutes.
Score the fat and set duck (fat side down) in a cold pan over high heat.
Cook until fat has browned (approximately 5 to 6 minutes), flip over and cook another 4 to 5 minutes (for medium-rare).
Remove duck breasts and let sit for 5 to 10 minutes before slicing.
Pour out half of the rendered fat in the pan and add Montmorency tart cherry juice, cinnamon, sugar and a little salt.
Reduce the sauce by half and whisk in butter.
Season with salt and pepper as needed. Strain sauce as desired.