Roasted duck breast with cherries

Name: Roasted duck breast with cherries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium-sized duck breasts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Thyme twigs; 500 g (720 ml) sweet cherries or 1 jar of cherries (e.g. "knobber cherries"); 2 Cloves and allspice seeds; 250 g Spätzle; 1 TABLESPOON Butter or margarine; 7-10 Tbsp grated nutmeg; 75 ml Red wine; 2 TABLESPOONS Balsamic Vinegar; 1 1/2 TABLESPOONS Sugar; 7-10 Tbsp Cayenne pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 medium-sized duck breasts
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Thyme twigs
500 g (720 ml) sweet cherries or 1 jar of cherries (e.g. "knobber cherries")
2 Cloves and allspice seeds
250 g Spätzle
1 TABLESPOON Butter or margarine
7-10 Tbsp grated nutmeg
75 ml Red wine
2 TABLESPOONS Balsamic Vinegar
1 1/2 TABLESPOONS Sugar
7-10 Tbsp Cayenne pepper

Directions

1
Wash duck breasts, pat dry and scratch the skin crosswise. Season with salt and pepper. Place the meat with the skin facing upwards in an ovenproof dish on a bed of 4 thyme twigs.
2
Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 30 minutes depending on the size of the breasts. In the meantime, wash, clean and drain the cherries. Halve the cherries and stone them.
3
Wash the remaining thyme and dab dry. Finely grind the spices in a mortar. Meanwhile cook spaetzle in boiling salted water for about 15 minutes. Drain spaetzle, mix with fat, season with nutmeg and keep warm.
4
Remove duck breasts from the oven and keep warm. Drain fat, deglaze roast with wine and vinegar. Caramelise sugar in a hot pan until light. Add cherries, spices, salt and cayenne pepper and deglaze with wine and vinegar mixture.
5
Bring to the boil and add the remaining thyme twigs. Cut duck breasts into slices, arrange on plates with the spicy cherry sauce and spaetzle.