Duck Breast with Cherry Sherry Saba Reduction, Charred Brussels Sprouts and Sweet Potato
Serves 1
Duck Breast with Cherry Sherry Saba Reduction, Charred Brussels Sprouts and Sweet Potato
Serves 1
Directions
- 1Trim excess skin from the duck breasts, leaving a good amount as it will shrink when rendering.
- 2Score the duck skin in a cross-hatch pattern, making sure not to cut through the flesh.
- 3Season duck breasts with salt on both sides, with a little more on the skin side.
- 4Cut off the bottom and halve the baby Brussels sprouts, then rinse them and remove any brown outer layers.
- 5Toss the Brussels sprouts with avocado oil and salt, then place them onto a pan and into the oven.
- 6For the sauce, combine onions, garlic, rosemary, thyme, and cherry wine in a pan and reduce.
- 7Chiffonade some mint.
- 8Once the cherry wine has reduced and infused with the aromatics, remove the aromatics.
- 9Add dark cherry balsamic vinegar to the sauce, rinsing the container with a bit of water to get all of it out.
- 10Add pitted cherries to the sauce and gently cook together.
- 11Start cooking duck breast on a cold pan and gradually increase the heat to gently render the skin without browning.
- 12Pour out the rendered duck fat as it accumulates.
- 13Add saba (cooked grape must) to the cherry sauce for sweetness.
- 14Continue rendering the duck fat slowly until the skin is crispy.
- 15Finish the cherry sauce by adding some butter for shine and richness.
- 16Once the duck skin is 95% done, transfer the duck breasts to the oven, skin side down, for a few minutes to finish cooking.
- 17Remove duck breasts from the oven and let them rest, then cut them in half.
- 18Toss the charred Brussels sprouts with the cherry sauce and mint.
- 19Plate the dish with half a roasted sweet potato on the side.
- 20Garnish the Brussels sprouts with toasted pistachios and goat cheese.
- 21Spoon the cherry sauce onto the plate, place the duck breast on top, and add a little more sauce over the duck.
Ingredients
- duck breasts
- salt
- baby Brussels sprouts
- avocado oil
- onions
- garlic
- rosemary
- thyme
- cherry wine
- mint
- dark cherry balsamic vinegar
- water
- pitted cherries
- saba (cooked grape must)
- butter
- 0.5 roasted sweet potato
- toasted pistachios
- goat cheese
- scarlet mustard frills
Equipment
sharp knifepanoven
Tips
- Use a sharp knife when scoring duck skin to avoid cutting into the flesh.
- Start duck breast on a cold pan and gently bring up the heat to render fat without browning.
- Pour out rendered duck fat as it accumulates to ensure the skin renders, not fries.
- Take your time when rendering fat; it cannot be rushed.
- Do not overcook the flesh side of the duck breast as it is delicate; finish in the oven skin side down.
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