CANARD aux MONTMORENCY | Just A Pinch Recipes
Preheat oven to 350ºF/180ºC Pat dry the breasts with paper towels and score in a crisscross pattern using a sharp knife; generously season the skins with salt and...
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Cooking tools:
- Chef's knife
- Skillet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Paper towel
- Plate
Ingredients
- 4 large duck breasts, scored
- ground himalayan sea salt, to taste
- freshly ground black pepper, to taste (i always use mixed peppercorns)
- 2 tablespoon(s) cognac
- 1/2 cup(s) dry red wine such as bordeaux
- 1 pound(s) (about 3 cups) bing cherries, washed and pitted
- 1/4 cup(s) cherry simple syrup
- 1/2 teaspoon(s) dried thyme leaves
- 2 ounce(s) cherry brandy
- 1 teaspoon(s) cornstarch (mixed with 1/4 cup cold water)
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