Instructions:
For the Grilled Duck Breast:
- Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
- Season both sides of the duck breasts generously with salt and pepper.
- Preheat a grill or grill pan over medium-high heat.
- 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.
- Remove the duck from the grill and let it rest for a few minutes before slicing.
For the Cherry Red Wine Sauce:
- In a saucepan, melt the butter over medium heat. Add the chopped shallot and garlic and cook until softened, about 2-3 minutes.
- Pour in the red wine and bring to a simmer. Allow it to reduce by half, which should take about 10-15 minutes.
- Add the cherries and chicken or vegetable broth. Simmer for another 5-7 minutes until the cherries have softened.
- 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.
- Season the sauce with salt and pepper to taste. Keep warm until ready to serve.
For the Gratin Potatoes:
- Preheat your oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the cream and bring to a gentle simmer. Allow it to cook for about 5 minutes, then remove from heat.
- 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.
- 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:
- Slice the grilled duck breast and arrange on a plate.
- Spoon some cherry red wine sauce over the duck.
- Serve with a generous portion of gratin potatoes on the side.
- 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.