Duck Breasts with Balsamic Vinegar Sauce and Cherries
Experience the flavors of Duck Breasts with Balsamic Vinegar Sauce and Cherries, a perfect balance of sweet and sour. Perfect for special occasions or a memorable cooking class. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithjulie.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Saucepan
- Skillet
- Baking sheet
- Oven
- Stove
- Refrigerator
- Paper towel
- Cutting board
- Chef's knife
- Paring knife
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 4 duck breasts
- Salt
- freshly ground pepper
- 2 cups red wine (fruity like a zinfandel or a syrah)
- 2 tablespoons shallots, minced
- 1/2 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 cup red cherries, pitted (divided)
- Juice of one and a half oranges
- 2 cups unsalted chicken stock, reduced to 1 cup*
- 1 ounce unsalted butter
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