Duck with port and cherries is a refined and delicate dish that combines the succulent flavor of duck with the sweet aroma of cherries and the liqueur note of port. This combination of flavors creates a unique balance, making this dish perfect for special occasions or an elegant dinner. The marinade with port and cognac gives the duck an intense flavor, and the redcurrant jelly adds a pleasant texture to the dish. The fresh cherries add a fresh sweetness and a touch of color to the dish. Preparing and enjoying this delicious recipe will make you feel like a Michelin-starred chef!
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Season the duck breasts with salt and pepper and place them in a non-stick pan lightly greased with oil.
Brown them over low heat until the meat inside remains pink.
Remove the cooking juices, moisten the duck breasts with 5 cl of boiling cognac, flambé and let the flame die out.
Season with nutmeg and pepper.
Remove the breasts from the pan and keep them warm.
Pour the port and orange juice into the pan, reduce the liquid, then pour it into a saucepan in which you have heated the broth.
Move the saucepan to the edge of the burner and, whisking, incorporate a spoonful of redcurrant jelly.
As soon as it has dissolved, add the pitted cherries.
Cut the duck breasts into strips, arrange them on a plate and pour the cherry sauce over them.
You can serve them with slices of pineapple alongside the meat.
Non-stick Pan
Bowl
Wooden Spoon
Store the dish refrigerated in an airtight container for 2-3 days
This recipe is a classic of Italian cuisine and is particularly appreciated during the summer season
Italia, Lombardia
| Energy (kcal) | 87.1 |
| Carbohydrates (g) | 6.18 |
| of which sugars (g) | 6.18 |
| Fat (g) | 3.02 |
| of which saturates (g) | 0.94 |
| Protein (g) | 8.31 |
| Fibre (g) | 0.64 |
| Salt (g) | 0.04 |
