Name: Duck Breast with Sweet Cherry Sauce
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 cup chopped onion (1 small); 3 garlic cloves, crushed; 1 tablespoon finely chopped shallot; 1 teaspoon tomato paste; 1/2 teaspoon black pepper; 1/2 teaspoon ground cumin; Scant 1/4 teaspoon dried hot red pepper flakes; 3/4 teaspoon salt; 1/2 cup coarsely chopped red bell pepper (1/2 medium); 1 plum tomato, coarsely chopped; 1/4 cup dry red wine; 1 1/2 to 2 tablespoons cider vinegar; 2 tablespoons sugar; 1/2 teaspoon Dijon mustard; 1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups); 2 (3/4-lb) boneless Moulard duck breasts with skin*; 2 tablespoons water; 1 tablespoon chopped fresh tarragon or chives; an instant-read thermometer

Side view of sliced duck breast with pink flesh and scored skin set on a bed of stewed cherries and garnished with...

Photo by Romulo Yanes

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Cooks' Note

The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 135°F. To our taste, that yields the perfect degree of doneness.

*Available at dartagnan.com.

Recipe notes

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