Duck With Cherries and Red Wine Vinegar

Duck With Cherries and Red Wine Vinegar

  • Cook: 1H
Duck With Cherries and Red Wine Vinegar

Duck With Cherries and Red Wine Vinegar

Ingredients

  • Meat

    • 2 Muscovy duck breasts
  • Produce

    • 2 Bay leaves
    • 1/2 lb Cherries, ripe
    • 1 tbsp Ginger, fresh
  • Canned Goods

    • 1 cup Chicken broth
  • Baking & Spices

    • 1/2 tsp Allspice berries
    • 1 Pinch Cayenne
    • 4 Cloves
    • 1/2 tsp Fennel seeds
    • 2 tsp Granulated sugar
    • 2 Kosher salt
    • 1 tsp Peppercorns, black
    • 1/4 cup Turbinado or raw sugar
  • Oils & Vinegars

    • 1/2 cup Red wine vinegar
  • Dairy

    • 2 tbsp Butter
  • Beer, Wine & Liquor

    • 1 tbsp Kirsch or cognac
    • 1/2 cup Red wine
  • Time
  • Cook: 1H

Found on

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Title:

Duck With Cherries and Red Wine Vinegar Recipe

Descrition:

Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries are for the most part considered too formal or just old-fashioned, relics from a bygone era An updated version, however, can have great appeal This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak

Duck With Cherries and Red Wine Vinegar

  • Meat

    • 2 Muscovy duck breasts
  • Produce

    • 2 Bay leaves
    • 1/2 lb Cherries, ripe
    • 1 tbsp Ginger, fresh
  • Canned Goods

    • 1 cup Chicken broth
  • Baking & Spices

    • 1/2 tsp Allspice berries
    • 1 Pinch Cayenne
    • 4 Cloves
    • 1/2 tsp Fennel seeds
    • 2 tsp Granulated sugar
    • 2 Kosher salt
    • 1 tsp Peppercorns, black
    • 1/4 cup Turbinado or raw sugar
  • Oils & Vinegars

    • 1/2 cup Red wine vinegar
  • Dairy

    • 2 tbsp Butter
  • Beer, Wine & Liquor

    • 1 tbsp Kirsch or cognac
    • 1/2 cup Red wine

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

220 0

Found on cooking.nytimes.com

NYT Cooking

Duck With Cherries and Red Wine Vinegar Recipe

Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries are for the most part considered too formal or just old-fashioned, relics from a bygone era An updated version, however, can have great appeal This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak