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Duck breast with cherries Recipe

Duck breast with cherries Recipe

Choice slices of duck breast served with shallots and roast cherries.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Slice(s) of duck breast : 32 whole
  • Cherry(s) : 600 g
  • Shallot(s) : 2 whole
  • Freshly ground black pepper : 6 Turn
  • Fleur de sel : 6 pinch(es)
  • Olive oil : 50 ml
  • Honey : 50 g
  • ETAPE 1

    Peel and finely slice the shallot. Wash the cherries and remove the stalks. Cut the cherries in half and remove the stones.

  • ETAPE 2

    Heat a frying pan and add a little olive oil. Colour the slices of duck breast for 1 minute on each side. Remove from the pan and place on a sheet of baking parchment and set aside. Add the chopped shallots to the same frying pan and add a pinch of fleur de sel and sweat for 1 minute. Add the honey and the halved cherries. Remove from the heat, season with salt and pepper.

  • ETAPE 3

    Serve the duck breasts with the shallots and cherries.

Chef's tip

«Try making this recipe with apricots instead of cherries.»

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