i made some duck the other day with some help from ironchef... its a seared duck breast with cherry/onion sauce.
- roasting potato, diced
- brussell sprouts
- 8-12 fresh cherries, split and pitted
- 1/2 onion, sliced and halfed
- 1/2 onion, chopped
- Kirsh or cherry brandy
- Duck or chicken stock
- red wine
- salt and pepper
Score the duck breast and sear with fat side down for about 3 minutes or until the fat starts to render. sear on the other side and transfer to a preheated 350 degree oven for 15-20 minutes or until an internal temperature of 140 degrees.
Steam the brussell sprouts, drain, half, and set aside... add the potatoes and chopped onions to a skillet with some olive oil and cook over a high heat stirring frequently until the potatoes become soft. add in the soruts and season with salt and pepper. keep warm.
carmalized the sliced onions in a pan over low heat. deglazed the pan with some duck stock, Red Wine, and about 3-4 oz of Kirsch/brandy. Reduce the sauce and add in the cherries continuing to cook until the cherries just begin to shrivel and soften.
slice the breast in hal length wise and serve over the sauce/hash mixture.