We are very near from Christmas feasts : welcome in a very special experiment for very special occasions :
Duck Breast with Cherry Chocolate Sauce.
Ingredients four two
2 duck breasts
1 glass red wine
1 glass port
1 glass chicken stock
1 garlic clove
2 squares of 70% dark or bitter chocolate
knob of cold butter
handful of cherries halved and pitted
salt and pepper
mashed potato and spinach
Preparation: 30 min
Cook: 30 min
Pour the wine and port into the pan and simmer, once the wine has reduced by half. Then add chicken stock and make it reduce as well. This takes about 20 minutes. Meanwhile, you can score the skin on the duck breast and rub a clove of garlic over it Season on both sides. Then fry the skin side down for 5 minutes or until the skin is crisp and golden. Fry then 5 minutes on the other side. All goes in the oven at 200°C for 10-15 minutes. After that the duck should be ready. You ca allowed it to rest. Whisk 2 pieces of dark chocolate into the sauce. When it has melted whisk through a knob of cold butter to make it more glossy. Heat the cherries and stir them. The duck breast has to be sliced. You can serve the duck with spinach, mashed potato and the sauce on the side.
We will try this recipe for Christmas Eve; We expect this experiment not exactly to be delicious but exquisite ! We will try to add a little more chocolate to make it even more tasteful and chose a very good red vine to drink with, very robust like St Emilion for example. Let me tell you everything in 2010 !