Author Notes: Duck magrets pair wonderfully with something sweet and fruity, and in summer , this will be halved peaches, just fried in the duck fat, or these red wine cherries, if you want a little more fuzz. I love the recipe with the little dark cherries that are slightly tart and normally used for dark cherry jam (great with sheep´s cheese like Ossau Iraty), but other cherries work fine, too. Serve with potatoes Salardaises (fried in duck fat, with parsley and garlic) on the side and a good glass of red - et voilà, you´re ready to enjoy a little French moment or two! —Sabine
grams dark cherries, pitted (regular cherries are good, too)
tablespoons honey ( like sunflower, acacia)
milliliters red wine
good dash of fleshly ground black pepper
large magrets de canard/duck breast, 400 g eachs
- In a saucepan, bring red wine and cherries to boil over medium heat.
- Stir in the honey, add the rosemary sprig and season with black pepper.
- Allow to simmer for 5-10 minutes. Serve warm or cold.
- Using your sharpest knife, incise the skin of the magrets in a crosswise pattern (about 1 inch wide).
- In a cast iron pan, place the meat skin side down and fry over medium heat until all fat has rendered (it´s ok to place the meat in the cold pan). Spoon out the fat from time to time and save for another time.
- After 15-18 minutes, flip the breast over and fry for another 1-2 minutes. Leave to rest on a plate. Serve with the cherries and potatoes fried in duck fat.
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit