Crispy Duck Breast with Cherry-Caper Sauce
Crispy duch breast in this recipe is cooked over medium heat to release the fat, crisp the skin and still leave the duck medium rare. The cherries and capers compliment each other, it is delicious!
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 inspiredcuisine.ca.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Plate
- Refrigerator
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 whole duck breasts
- 1 large shallot (finely chopped)
- 1/4 cup bourbon or cognac
- 1 cup chicken stock
- 1 tsp red wine vinegar
- 10-15 whole sweet cherries (including juices)
- 1 tbsp capers
- 1 bunch water cress or baby arugula
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