Crispy duck breast with dried cherry sauce
• 2 duck breasts, score skin
• 2 tsp kosher salt
• black pepper to taste
• ¼ cup sugar
• 2 tbsp red wine vinegar
• ½ cup red wine
• ¼ cup dried cherries
• 1 oz brandy
• ½ cup demi glace or brown gravy
1. In a medium sauté pan sprinkle the salt evenly and lay the duck breast skin side down. Over a very low heat render the fat from the duck for about 20 minutes.
2. In the meantime, prepare the sauce. In a one quart sauce pot heat the pan and then add all of the sugar. Gentle move the sugar all over the bottom of the pan and lower the heat.
3.Once the sugar begins to melt stir the sugar carefully with a dry wooden spoon until the sugar is fully melted and brown.
4.Remove from heat and slowly add the vinegar to soften the caramelized sugar.
5.After all of the vinegar is added repeat the process with the red wine.
6.Add the cherries and allow the mixture to sit for 20 minutes. This will allow the cherries to develop the correct flavor and texture.
7.Bring the sauce back to a boil then add the brandy away from the flame.
8.Tilt the pan to flambé. Add the demi glace a simmer for 5 minutes.
9.Season to taste. Hold warm until needed.
10.To finish the duck breast, once the skin is crisp and brown turn the breasts over and sear the flesh side over medium high heat until the desired degree of doneness is achieved.
11.Rest the duck for several minutes then slice to serve.