Duck Breast With Griottines

1. 1

   Score the skin of the duck breasts. Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first.

2. 2

   After 8 min, turn them over without piercing them and cook for another 6 minute Season with salt and pepper. Keep the breasts warm on a plate, covered with aluminium foil.

3. 3

   Discard the cooking fat and in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 min on a high heat. Add the Cherry brandy and the Griottines, cook for about 5 min on low heat, shaking the pan from time to time to move the fruit without damaging them.

4. 4

   Return the duck breasts to the pan, with the cooking juices from the plate. Reheat them with the cherries for 2 to 3 minute.

5. 5

   Cut the breasts into slices. Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines and serve immediately with a small herb salad garnished with croutons and lardons.

* Per serving · 4 servings · Values may vary.

No additional tips available.