Recipe of the Month: Roasted Duck Breast
Roasted Duck Breast with Cherry-brandy Sauce and Frissee Salad
Keywords
- Kentucky Recipe
- Recipes
- Recipe of the month
- Copper and Kings American Brandy Distillery
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Cooking tools:
- Instant-read thermometer
- Cast iron skillet
- Saucepan
- Squeeze bottle
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Plate
- Mixing bowl
- Salad spinner
- Kitchen towel
Ingredients
- 4 8- to 10-ounce duck breasts, skin on
- Salt
- pepper
- 2 cups dried sweet cherries
- 2 cups Copper & Kings American Craft Brandy
- ½ cup water
- 2 tablespoons unsalted butter, cubed
- 1 small head frissee, trimmed, washed thoroughly and dried
- ¼ cup champagne vinegar
- 2 tablespoons sugar
- 1/3 cup olive oil
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