Grilled Duck Breast with Cherry Red Wine Sauce

 

Instructions:

For the Grilled Duck Breast:

  1. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
  2. Season both sides of the duck breasts generously with salt and pepper.
  3. Preheat a grill or grill pan over medium-high heat.
  4. Place the duck breasts skin-side down on the grill and cook for about 4-5 minutes until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes for medium-rare. Adjust the cooking time according to your desired level of doneness.
  5. Remove the duck from the grill and let it rest for a few minutes before slicing.

For the Cherry Red Wine Sauce:

  1. In a saucepan, melt the butter over medium heat. Add the chopped shallot and garlic and cook until softened, about 2-3 minutes.
  2. Pour in the red wine and bring to a simmer. Allow it to reduce by half, which should take about 10-15 minutes.
  3. Add the cherries and chicken or vegetable broth. Simmer for another 5-7 minutes until the cherries have softened.
  4. Use an immersion blender or a regular blender to blend the sauce until smooth. Strain the sauce through a fine-mesh sieve to remove any solids. Return the sauce to the saucepan.
  5. Season the sauce with salt and pepper to taste. Keep warm until ready to serve.

For the Gratin Potatoes:

  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  3. Add the cream and bring to a gentle simmer. Allow it to cook for about 5 minutes, then remove from heat.
  4. Layer the thinly sliced potatoes in a greased baking dish. Pour the cream mixture over the potatoes and sprinkle the grated Gruyere cheese on top.
  5. Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are golden and bubbly.

To Serve:

  1. Slice the grilled duck breast and arrange on a plate.
  2. Spoon some cherry red wine sauce over the duck.
  3. Serve with a generous portion of gratin potatoes on the side.
  4. Garnish with fresh thyme leaves if desired.

Enjoy your delicious Grilled Duck Breast with Cherry Red Wine Sauce and Gratin Potatoes! It’s a gourmet dish that’s sure to impress.

Ingredients:

For the Grilled Duck Breast:

  • 2 duck breasts
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil

For the Cherry Red Wine Sauce:

  • 1 cup red wine
  • 1/2 cup cherries (pitted and halved)
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

For the Gratin Potatoes:

  • 4 large potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 1/2 cup grated Gruyere cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste

Fresh thyme leaves for garnish (optional

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