Duck Breast with Cherry Sherry Saba Reduction, Charred Brussels Sprouts and Sweet Potato

Serves 1
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Directions

  1. 1Trim excess skin from the duck breasts, leaving a good amount as it will shrink when rendering.
  2. 2Trim excess skin from the duck breasts, leaving a good amount as it will shrink when rendering.
  3. 3Trim excess skin from the duck breasts, leaving a good amount as it will shrink when rendering.
  4. 4Score the duck skin in a cross-hatch pattern, making sure not to cut through the flesh.
  5. 5Score the duck skin in a cross-hatch pattern, making sure not to cut through the flesh.
  6. 6Score the duck skin in a cross-hatch pattern, making sure not to cut through the flesh.
  7. 7Season duck breasts with salt on both sides, with a little more on the skin side.
  8. 8Season duck breasts with salt on both sides, with a little more on the skin side.
  9. 9Season duck breasts with salt on both sides, with a little more on the skin side.
  10. 10Cut off the bottom and halve the baby Brussels sprouts, then rinse them and remove any brown outer layers.
  11. 11Cut off the bottom and halve the baby Brussels sprouts, then rinse them and remove any brown outer layers.
  12. 12Cut off the bottom and halve the baby Brussels sprouts, then rinse them and remove any brown outer layers.
  13. 13Toss the Brussels sprouts with avocado oil and salt, then place them onto a pan and into the oven.
  14. 14Toss the Brussels sprouts with avocado oil and salt, then place them onto a pan and into the oven.
  15. 15Toss the Brussels sprouts with avocado oil and salt, then place them onto a pan and into the oven.
  16. 16For the sauce, combine onions, garlic, rosemary, thyme, and cherry wine in a pan and reduce.
  17. 17For the sauce, combine onions, garlic, rosemary, thyme, and cherry wine in a pan and reduce.
  18. 18For the sauce, combine onions, garlic, rosemary, thyme, and cherry wine in a pan and reduce.
  19. 19Chiffonade some mint.
  20. 20Chiffonade some mint.
  21. 21Chiffonade some mint.
  22. 22Once the cherry wine has reduced and infused with the aromatics, remove the aromatics.
  23. 23Once the cherry wine has reduced and infused with the aromatics, remove the aromatics.
  24. 24Once the cherry wine has reduced and infused with the aromatics, remove the aromatics.
  25. 25Add dark cherry balsamic vinegar to the sauce, rinsing the container with a bit of water to get all of it out.
  26. 26Add dark cherry balsamic vinegar to the sauce, rinsing the container with a bit of water to get all of it out.
  27. 27Add dark cherry balsamic vinegar to the sauce, rinsing the container with a bit of water to get all of it out.
  28. 28Add pitted cherries to the sauce and gently cook together.
  29. 29Add pitted cherries to the sauce and gently cook together.
  30. 30Add pitted cherries to the sauce and gently cook together.
  31. 31Start cooking duck breast on a cold pan and gradually increase the heat to gently render the skin without browning.
  32. 32Start cooking duck breast on a cold pan and gradually increase the heat to gently render the skin without browning.
  33. 33Start cooking duck breast on a cold pan and gradually increase the heat to gently render the skin without browning.
  34. 34Pour out the rendered duck fat as it accumulates.
  35. 35Pour out the rendered duck fat as it accumulates.
  36. 36Pour out the rendered duck fat as it accumulates.
  37. 37Add saba (cooked grape must) to the cherry sauce for sweetness.
  38. 38Add saba (cooked grape must) to the cherry sauce for sweetness.
  39. 39Add saba (cooked grape must) to the cherry sauce for sweetness.
  40. 40Continue rendering the duck fat slowly until the skin is crispy.
  41. 41Continue rendering the duck fat slowly until the skin is crispy.
  42. 42Continue rendering the duck fat slowly until the skin is crispy.
  43. 43Finish the cherry sauce by adding some butter for shine and richness.
  44. 44Finish the cherry sauce by adding some butter for shine and richness.
  45. 45Finish the cherry sauce by adding some butter for shine and richness.
  46. 46Once the duck skin is 95% done, transfer the duck breasts to the oven, skin side down, for a few minutes to finish cooking.
  47. 47Once the duck skin is 95% done, transfer the duck breasts to the oven, skin side down, for a few minutes to finish cooking.
  48. 48Once the duck skin is 95% done, transfer the duck breasts to the oven, skin side down, for a few minutes to finish cooking.
  49. 49Remove duck breasts from the oven and let them rest, then cut them in half.
  50. 50Remove duck breasts from the oven and let them rest, then cut them in half.
  51. 51Remove duck breasts from the oven and let them rest, then cut them in half.
  52. 52Toss the charred Brussels sprouts with the cherry sauce and mint.
  53. 53Toss the charred Brussels sprouts with the cherry sauce and mint.
  54. 54Toss the charred Brussels sprouts with the cherry sauce and mint.
  55. 55Plate the dish with half a roasted sweet potato on the side.
  56. 56Plate the dish with half a roasted sweet potato on the side.
  57. 57Plate the dish with half a roasted sweet potato on the side.
  58. 58Garnish the Brussels sprouts with toasted pistachios and goat cheese.
  59. 59Garnish the Brussels sprouts with toasted pistachios and goat cheese.
  60. 60Garnish the Brussels sprouts with toasted pistachios and goat cheese.
  61. 61Spoon the cherry sauce onto the plate, place the duck breast on top, and add a little more sauce over the duck.
  62. 62Spoon the cherry sauce onto the plate, place the duck breast on top, and add a little more sauce over the duck.
  63. 63Spoon the cherry sauce onto the plate, place the duck breast on top, and add a little more sauce over the duck.

Ingredients

  • duck breasts
  • duck breasts
  • duck breasts
  • salt
  • salt
  • salt
  • baby Brussels sprouts
  • baby Brussels sprouts
  • baby Brussels sprouts
  • avocado oil
  • avocado oil
  • avocado oil
  • onions
  • onions
  • onions
  • garlic
  • garlic
  • garlic
  • rosemary
  • rosemary
  • rosemary
  • thyme
  • thyme
  • thyme
  • cherry wine
  • cherry wine
  • cherry wine
  • mint
  • mint
  • mint
  • dark cherry balsamic vinegar
  • dark cherry balsamic vinegar
  • dark cherry balsamic vinegar
  • water
  • water
  • water
  • pitted cherries
  • pitted cherries
  • pitted cherries
  • saba (cooked grape must)
  • saba (cooked grape must)
  • saba (cooked grape must)
  • butter
  • butter
  • butter
  • 0.5 roasted sweet potato
  • 0.5 roasted sweet potato
  • 0.5 roasted sweet potato
  • toasted pistachios
  • toasted pistachios
  • toasted pistachios
  • goat cheese
  • goat cheese
  • goat cheese
  • scarlet mustard frills
  • scarlet mustard frills
  • 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.