Duck Breast with Cherries (or Turr in Newfoundland) Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Chicken / Poultry · Main Dishes

Duck Breast with Cherries (or Turr in Newfoundland)

From Dorothy McNett's recipes at Look for frozen duck breast in the freezer in the meat department. Read labels carefully, some are fully cooked and some aren't. I prefer the uncooked duck breast. If you have some wild duck or wild goose during hunting season, it can be used as well.
A whole duckling can be oven roasted (Long Island Duckling) and then finished with this cherry sauce.

1 duck breast (serves 1-2 people)
1-2 tablespoons olive oil or butter
freshly ground peppercorns
salt if needed

1/4 cup chicken or vegetable stock
1/2 - 1 cup fresh or frozen bing cherries, pitted and left whole
2 teaspoons cornstarch
1/4 cup brandy

It is a small piece of meat, so watch your cooking time carefully. Brush with oil and sprinkle with pepper. Hold the salt if it was a frozen one as it probably has a salty solution added. The label will tell you. If not, then sprinkle with a little sea salt.
Using a heavy bottomed saute pan (cast iron is great) heat pan with just a tad bit of oil. Cook the duck breast for about 8 minutes on first side, then turn over and cook another 8-10 minutes, or until done. Remove to platter and keep warm. In hot pan, add the stock, stirring to bring up any browned bits and juices. Add the cherries and cook gently 1-2 minutes until they start to juice and get soft. Whisk together the cornstarch and brandy and pour into the cherry mixture, cooking and stirring to thicken slightly. Slice duckling, and serve with the sauce.

Recipe created 2005-08-25.

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