Dr. Jenny's Note:
DH and I enjoyed this way of preparing duck last night. It is from the December 2010 issue of Bon Appetit and is credited to the restaurant, Fornino, in Park Slope, Brooklyn. We used two duck breasts and halved the spice blends, but made the full amount of sauce. We served with mashed potatoes and asparagus. We found we had to cook our duck a little longer than the indicated time.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 2 onions, halved, thinly sliced
- 1/2 cup dried cherries
- 1/4 cup dry white wine
- 1/4 cup white balsamic vinegar
- 1 cup low sodium chicken broth
- 1 1/2 teaspoons fennel seeds
- 1 1/2 teaspoons anise seed
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 32 ounces boneless duck breasts, with skin
- fine sea salt
- 4 tablespoons butter, divided
- 8 ounces fresh spinach
- 2 garlic cloves, sliced
- 2 tablespoons pine nuts, toasted
- 1For the Sauce: Heat oil in heavy large saucepan over medium heat. Add onions; saute until tender and beginning to turn golden, 10 to 12 minutes. Add dried cherries, wine, and vinegar; boil 30 seconds. Add chicken broth; bring to boil. Reduce heat to medium; simmer until sauce is reduced to 2/3 cup, 4 to 5 minutes. (Do ahead: can be made one day ahead. Cool slightly, cover, and chill).
- 2For the Duck: Finely grind fennel seeds and aniseed in spice mill; transfer to bowl. Whisk in pepper and next 3 ingredients.
- 3Using sharp knife, score duck skin diagonally to create 3/4 inch diamond pattern (do not cut into meat). Sprinkle both sides of duck with fine sea salt and spice mixture.
- 4Heat heavy large skillet over medium-high heat. Add duck, skin side down, to skillet. Cook until skin is browned and crisp and fat is rendered, about 7 minutes. Spoon off some of the fat from pan. Turn duck over; cook until browned and cooked to desired doneness, about 3 minutes for medium-rare. Transfer to plate; tent with foil.
- 5Meanwhile, rewarm sauce. Whisk in 3 Tb butter. Season sauce with salt and pepper.
- 6Melt 1 Tb butter in heavy large pot over medium heat. Add spinach and garlic. Sprinkle with salt and pepper; toss until wilted, about 2 minutes.
- 7Slice duck breasts. Divide spinach among plates. Place 1 sliced duck breast atop spinach on each plate. Spoon sauce over; sprinkle with toasted pine nuts.
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Nutritional Facts for Duck With Cherries, Spinach and Pine Nuts
Serving Size: 1 (448 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 715.9
- Calories from Fat 420
- Total Fat 46.7 g
- Saturated Fat 15.2 g
- Cholesterol 338.8 mg
- Sodium 363.7 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 3.2 g
- Sugars 3.0 g
- Protein 60.2 g
The following items or measurements are not included:
white balsamic vinegar