Duck Breast With Griottines

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 600 g duck breast fillets, about 2
• 250 g sour cherries (griottines)
• 5 cl sherry vinegar
• 2 tablespoons cherry brandy
• 2 sprigs tarragon
• salt and pepper

Recipe

• 1 score the skin of the duck breasts. heat a heavy-bottomed frying pan. cook the duck breasts on medium heat, skin side first.
• 2 after 8 min, turn them over without piercing them and cook for another 6 minute season with salt and pepper. keep the breasts warm on a plate, covered with aluminium foil.
• 3 discard the cooking fat and in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 min on a high heat. add the cherry brandy and the griottines, cook for about 5 min on low heat, shaking the pan from time to time to move the fruit without damaging them.
• 4 return the duck breasts to the pan, with the cooking juices from the plate. reheat them with the cherries for 2 to 3 minute.
• 5 cut the breasts into slices. arrange them on warm plates, sprinkle with chopped tarragon, add the griottines and serve immediately with a small herb salad garnished with croutons and lardons.