Crispy duck breast with sherry cherries

Name: Crispy duck breast with sherry cherries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Shallots or 1 onion; 1 glass (370 ml) Cherries; 2 (approx. 700 g) Duck breast fillets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 800 g) Pointed cabbage; 2 TABLESPOONS Butter; 5 TABLESPOONS Sherry medium; 2 TEASPOONS Cornstarch; 7-10 Tbsp Marjoram; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Shallots or 1 onion
1 glass (370 ml) Cherries
2 (approx. 700 g) Duck breast fillets
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 800 g) Pointed cabbage
2 TABLESPOONS Butter
5 TABLESPOONS Sherry medium
2 TEASPOONS Cornstarch
7-10 Tbsp Marjoram
7-10 Tbsp Aluminium foil

Directions

1
Peel the shallots and cut into slices. Drain the cherries, collect the juice. Wash duck breast, dab dry. Cut skin diamond-shaped
2
Heat a flat roaster or an ovenproof pan without fat. Season the duck breast with salt and pepper and fry on the skin side for about 5 minutes. Turn and fry for another 2-3 minutes. Add the shallots. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes
3
Clean, wash and quarter the cabbage and remove the stalk. Cut the cabbage into strips. Sauté in hot butter. Pour on about 5 tablespoons of water, cover and steam for 5-10 minutes. Season to taste with salt and pepper.
4
Wrap duck breast in foil (see tip). Degrease the stock. Bring to the boil with 100 ml water, sherry and cherry juice and let it boil down slightly over high heat. Stir starch and 2 tbsp. cold water until smooth. Stir into the sauce and bring to the boil. Fold in cherries and heat up. Season to taste with salt and pepper. Cut the duck breast into slices and arrange everything. Goes well with croquettes
5
Drink: dry red wine