DINING DUCK WITH CHERRIES AND RED WINE VINEGAR

DINING DUCK WITH CHERRIES AND RED WINE VINEGAR image

Yield 4 people

Number Of Ingredients 20

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FOR THE DUCK
2 Muscovy duck breasts, about 1 pound each
Kosher salt
1 teaspoon black peppercorns
1/2 teaspoon allspice berries
4 cloves
2 bay leaves
1/2 teaspoon fennel seeds
FOR THE SAUCE
1/4 cup turbinado or raw sugar
1/2 cup red wine vinegar
1/2 cup red wine
1 cup chicken broth
1 tablespoon grated fresh ginger
Pinch of cayenne
Kosher salt
2 tablespoons butter
1/2 pound ripe cherries, left whole or halved and pitted
2 teaspoons granulated sugar
1 tablespoon kirsch or Cognac

Steps:

1. Trim breast. Remove excess fat. Score fat two ways, try not to cut to meat. 2. Pulverize spices and rub into duck 24 hours before 3. Make the sauce. Add sugar and red wine vinegar. Simmer MH 2 min. Add broth and red wine. Simmer 20 min. to 1 cup. add ginger, cayenne and 1/2 t salt. 4. cook duck in iron skillet. 7 min per side. skin side down first. set aside for 8 min. 5. Finish sauce. Put cherries and sugar in a pan with butter. Cook 2 min. Add rest of sauce.