Duck has always been a favorite of mine. I love it any way you want to serve it, crispy with a plum sauce and rice pancakes, confit on anything from tacos to poutine, or, in this case, slow pan seared with the crispiest skin and a Spiced Cherry Vanilla Gastrique. Be sure to cook this duck breast slow and low on the stove top so that the fat renders perfectly and the skin gets that gorgeous crispy deep caramel colored deliciousness.
4 boneless duck breasts with the skin on
1 cup cherry juice or a 16 oz bag of frozen cherries
1 cup Make & Muddle Spiced Cherry Vanilla Syrup
2 cups balsamic vinegar
.75 cup sugar
1 cup veal or beef bone stock
Set aside duck breasts. Bring the remaining ingredients to a rolling boil. Reduce to a simmer. Allow sauce to reduce for approximately 1 hour. The important thing is to watch and listen to the bubbles. Bubbles will go from small and fast to big and slow. Stir regularly so it doesn’t stick. If using frozen cherries, strain the sauce through a fine mesh strainer. Return sauce to the pan and finish sauce with 2 TBSP butter and whisk until incorporated. Store in the fridge for up to a week after.
With a fork, poke several holes in the duck breasts on the skin side in order to allow the fat to render as it cooks. Season breasts with salt and pepper. Add 2 TBS olive oil to the pan and heat the pan on medium low heat. Add duck breasts without crowding them, skin side down in the pan. Cook the breasts slowly allowing the skin to brown. When the internal temperature is around 150-155, flip the breasts over and finish cooking to an internal temp of 160. Remove the breasts from the pan and allow to rest for 10 min. Slice breasts and serve carved meat with cherry Gastrique.