Duck with Apple and Cherry Sauce
The meaty breasts of moulard ducks work best in this recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Wooden spoon
- Fine-mesh sieve
- Cast iron skillet
- Grill pan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plate
- Stove
- Tongs
- Spatula
- Whisk
- Paring knife
- Peeler
- Mixing bowl
- Saucepan
Ingredients
- 2 Tbsp. sugar
- 3 Tbsp. butter
- 2 granny smith apples, peeled, cored, and coarsely chopped
- 2 cups red wine
- 2 lb. fresh cherries (about 4 cups), pitted Pinch ground cinnamon
- 4 whole cloves
- 1 tsp. ground nutmeg
- Salt
- freshly ground black pepper
- 2 (1-lb.) boned moulard duck breast halves
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