Pan-Fried Featherstone Duck Breast with Dillon's Vodka Laced Niagara Sour Cherries – West of the Cit
Pan-fried Featherstone Duck Breast with vodka-laced Niagara sour cherries. A delicious combination of rich duck and tangy cherries. Perfect for special occasions or dinner parties.
Ingredients
- 2 cups Niagara sour cherries, pitted (if frozen, thawed and drained)
- 1 tbsp Featherstone Verjus
- 3 tbsp Dillon's Method 95 Vodka
- 2 to 3 tbsp sugar
- 1 tbsp farm fresh butter
- 4 small duck breasts, individual portion size
- ½ cup Featherstone Cabernet Franc or another dry red wine
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