Skeaghanore Duck Breasts with Black Cherries
Skeaghanore Duck Breasts with Black Cherries
Try this quick and easy duck recipe from Kevin Dundon's Modern Irish Food.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 2 Duck breasts
  • Salt and Black pepper
  • 3 tablespoons Honey
  • Juice of Lemon
  • 200 grams (1 cup) can of Cherries or A marena cherries
  • 1 shot Kirsch (optional)
  1. Slit the breasts on the skin side in a grid pattern without cutting into the flesh. Season with a little salt and black pepper
  2. Heat a saucepan over a high heat and, when the pan is really hot, put in the duck breasts with the skin-side facing down. This will allow the fat of the skin to start to melt and crisp up the fat.
  3. Cook for about 5 minutes on each side over a medium heat, ensuring you regularly drain off the fat during cooking. Transfer the duck to a warmed plate, cover with kitchen foil and keep warm
  4. Deglaze the pan with the honey, lemon juice and 2 tablespoonsp juice from the cherry can and the Kirsch, if using. Bring the mixture to a simmer, and then reduce it by half
  5. Stir in the cherries
  6. Coat the duck breast in the sauce and serve immediately with some Sauteed Garlic Potatoes

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