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
Ingredients
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500 grams
dark cherries, pitted (regular cherries are good, too)
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3-4 tablespoons
honey ( like sunflower, acacia)
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200 milliliters
red wine
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1 sprig
rosemary
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1
good dash of fleshly ground black pepper
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2
large magrets de canard/duck breast, 400 g eachs
Directions
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In a saucepan, bring red wine and cherries to boil over medium heat.
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Stir in the honey, add the rosemary sprig and season with black pepper.
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Allow to simmer for 5-10 minutes. Serve warm or cold.
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Using your sharpest knife, incise the skin of the magrets in a crosswise pattern (about 1 inch wide).
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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.
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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.
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