An oldie but a goodie — seared duck breast with cherry balsamic sauce.

Used a different cherry balsamic recipe that was way better than last time with some changes since I only had jarred cherries.

1 shallot, diced
2-3 cloves of garlic, chopped
1/2 to 1 cup drained jarred cherries
1/2 cup balsamic vinegar
1 cup chicken stock
1 Tb. butter (I used a spoonful of rendered bacon fat)
1 Tb. flour

Saute shallots, garlic, and cherries in a small saucepan over medium heat for a couple minutes until it looks shiny, kind of liquidy, and smells good.  Deglaze carefully with balsamic vinegar (if the pan is too hot, the vinegar goes everywhere… also resist the urge to take a huge whiff because vinegar steam burn in the throat hurts like a bitch) and continue cooking until balsamic has almost reduced completely.  If you like it sweeter, you can add some of the cherry juice throughout the process.  Add chicken stock and simmer.  I have no patience for reduction, so I whisk in a tablespoon of flour.  To keep the flour from clumping up, I whisk it in a separate bowl with some of the liquid, then add it back into the pot.  I let it simmer until the duck was done.

Advertisements

About ireneenroute

This is a blog full of photos taken by a cell phone.
This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s