Pan seared duck breast with a Northwest sweet cherry gastrique – DelicioUS!
Crispy-skinned duck breast is served with a glossy cherry gastrique. The process enhances the natural fruitiness of cherries while introducing acidity for
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Ingredients
- 100 g sugar
- 60 ml rice wine vinegar
- 240 ml reduced duck stock alternatively veal stock can be used)
- 240 ml red wine
- 8 - 12 Northwest Cherries, pitted
- 50 g sugar
- 4 x 170 g duck breasts
- sea salt
- pepper
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