Duck Magrets With Red Wine Cherries

1. 1

   In a saucepan, bring red wine and cherries to boil over medium heat.

2. 2

   Stir in the honey, add the rosemary sprig and season with black pepper.

3. 3

   Allow to simmer for 5-10 minutes. Serve warm or cold.

4. 4

   Using your sharpest knife, incise the skin of the magrets in a crosswise pattern (about 1 inch wide).

5. 5

   In a cast iron pan, place the meat skin side down and fry over medium heat until all fat has rendered (it s ok to place the meat in the cold pan). Spoon out the fat from time to time and save for another time.

6. 6

   After 15-18 minutes, flip the breast over and fry for another 1-2 minutes. Leave to rest on a plate. Serve with the cherries and potatoes fried in duck fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.