Seared Duck Breast with Cherry-Cranberry Pinot Noir Sauce
Duck breast eats like steak but has the calories and fat of lean poultry. The sauce brings out the rich meaty flavor of the duck while adding a tangy sweet
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Nonstick skillet
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Aluminum foil
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1/4 cup sugar
- 3 tablespoons water
- 1/3 cup raspberry vinegar
- 1/4 cup dried tart cherries
- 1/4 cup dried cranberries
- 2 magret duck breasts, about 1 1/2 pounds
- 3/4 teaspoon salt
- 1/4 + 1/8 teaspoon black pepper
- 1/3 cup minced shallots
- 1 clove garlic, minced
- 2 cups Pinot Noir wine
- 1/2 cup veal or duck demi-glace
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
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