Duck, Cherries & Chicory

Course Dinner

Cuisine Dutch

Keyword Comforting

Prep Time 5

Cook Time 25

Servings 2 servings

4 Chicory
2 Duck Breasts
4 tbsp Sweet & Sour Cherries
150 ml Port
100 ml Stock for example: mushroom stock
Thyme optional
Pinch of Cinnamon
4 tbsp Sweet & Sour Juice from the cherrie jar; or use 2 tbsp honey and 2 tbsp balsamic vinegar
10 gram Butter ice cold

Score the fatty side of the duck breasts with a parellel pattern, and season with some salt & pepper.
Cut the chicory in half. Then cook the chicory in some salted water for about 5 minutes.

Melt 20 grams of butter in the baking pan. Then add the duck breasts skin side down. Bake for 5 minutes on a medium high heat to crisp up the skin.
Then turn the duck breasts, put the fire on a medium heat and bake for another 5 minutes.
Place the duck breasts on a deep plate and cover with some tinfoil to keep them warm.
Melt the last bit of butter in pan and bake the chicory for 5 minutes (or until brown and caramelized)

Use the baking pan of the duck breast for this. The fat will add a great flavor to this delicious sauce. Add the port, stock, thyme and pinch of cinnamon to the baking pan. Bring to the boil and let it reduce with a third. Then turn off the heat. Add the sweet and sour juice, cherries and the juice (from the deep plate) and mix.
Turn off the heat. Add the sweet&sour juice or honey and vinegar and the rest juices of the duck and stir through.
Cut the ice cold butter in small cubes. Then, while stirring, add the cubes of butter. You can add the new cube of butter once the previous one is dissolved in the sauce.
Time to serve!