canard aux montmorency

How To Make canard aux montmorency

• 1

  Preheat oven to 350ºF/180ºC
• 2

  Pat dry the breasts with paper towels and score in a crisscross pattern using a sharp knife; generously season the skins with salt and pepper and lightly on the meat side.
• 3

  In a cold pan, place breasts, skin side down, and then turn the heat on medium-high; cook for 6 to 7 minutes or until the skins are nicely browned.
• 4

  Flip over and transfer them immediately to the preheated oven. Cook for 10 to 12 minutes or until the internal temperature reads 140ºF.
• 5

  Meanwhile, warm up the Cognac in a small saucepan over medium-low heat.
• 6

  In a separate bowl, add Bing cherries and pour in red wine. Stir well and macerate until ready to make the sauce.
• 7

  Remove the duck from the heat, ignite the warm Cognac and pour it over the breasts. Transfer them to warm serving plates, skin side up while making the sauce.
• 8

  Skim the fat from the pan and keep it for other recipes – should end up with 1 to 1 ½ tbsp. left in the pan.
• 9

  Pour in only the liquid from the cherries to the pan using a sieve; keep fruit on the side. Add cherry simple syrup and thyme leaves; stir well.
• 10

  Bring the mixture to a boil and cook until the liquid has reduced by half, scraping the bottom to dislodge any brown bits.
• 11

  Add the Bing cherries and Cherry Brandy; cook for 2 minutes. Add the cornstarch mixture and stir until the sauce thickens.
• 12

  Slice the breasts before pouring the sauce over and garnish with the warm cherries. Serve with rice or potatoes and steamed vegetables.
• 13

  To view this recipe on YouTube, click on this link >>>> https://youtu.be/qNr_HGHo0bo
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