Magrone d’anatra con marasche (duck with cherry sauce) – Veneto – Living a Life in Colour
Discover the flavors of Veneto with Magrone d'anatra con marasche: duck breasts in a cherry wine sauce. Perfect for special occasions or quick meals. Enjoy!
Ingredients
- 4 duck breasts, rinsed, dried and skin scored (do not cut the meat)
- 1 branch rosemary, rinsed, dried, leaves removed and finely chopped
- 4 sprigs of thyme, rinsed, dried, leaves removed and finely chopped
- 5 grams (1 teaspoon) sea salt
- 5 grams (1 teaspoon) sugar
- Cherry sauce
More Like This
Bigoli con anatra (bigoli pasta with duck sauce) – Veneto – Living a Life in Colour
livingalifeincolour.com
Venetian Duck Ragù - Ragù veneziano con anatra - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Anatra con arance (duck a l’orange) – Toscana – Living a Life in Colour
livingalifeincolour.com
Duck with Brandy Bing Cherry Sauce Recipe: How to Make It
tasteofhome.com
Duck Breasts with Balsamic Vinegar Sauce and Cherries | Cooking with Julie
cookingwithjulie.com
Magret à la D’Artagnan | Saveur
saveur.com
Duck with Cherry Cinnamon Sauce - Choose CherriesChoose Cherries
choosecherries.com
Pan-Seared Duck Breasts with Cherry Pinot Noir Sauce | CABBI
cabbi.com