mary berry duck breast with cherry sauce

mary berry duck breast with cherry sauce

mary berry duck breast with cherry sauce

Basic ingredients for mary berry duck breast with cherry sauce

  • 1 large duck breast/ 2 smaller ones
  • 1 Oz Chopped Garlic
  • 1 Oz Chopped Red Onion Chopped fresh Thyme 15 Fresh Cherries Chop
  • 1 Oz Olive Oil
  • 1 Oz Balsamic Vinegar
  • 3 Oz Raspberry Vinegar
  • 8 Oz Chicken Broth
  • 2 Tbsp Honey

How to make mary berry duck breast with cherry sauce

  • In a large saucepan, heat the oil over medium heat. Add the onion and garlic. Cook for one minute. Cook for an additional minute.
  • Reduce the mixture by adding vinegar. Reduce the broth and honey to make the sauce thicker. Season with salt and pepper. Set aside.
  • To allow the duck breast to dry, place it on a plate and in the fridge overnight.
  • Score the skin side.
  • Add about 2 Oz. to a cast-iron skillet. Place the duck breast skin-side down in the water. After this, Bring the water to boil by turning the flame up to medium-high. Let the water evaporate. Drain the oil from the breasts. This process can be repeated 2 more times.
  • Turn the breasts over and cook to your desired temperature It takes me about five minutes to cook mine medium-rare. Now Let the breast rest for five minutes before you slice it with the incredible sour cherry sauce.

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