Sour-Cherry-Stuffed Duck Breasts With Thyme
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Yields:
-
4 breasts
- Serves:
- 10
ingredients
- 4 (1 -1 1/4 lb) whole muscovy boneless duck breasts, skin scored in a crosshatch pattern (see Note)
- kosher salt
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 1 cup dried sour cherries or 6 ounces dried sour cherries
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1⁄4 cup finely chopped parsley
- 1 1⁄2 tablespoons chopped fresh thyme
- fresh ground pepper
directions
- Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.
- Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.
- Preheat the oven to 400°. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.
- Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.
- Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118° to 120°. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the kitchen twine. Thinly slice the roasts crosswise and serve.
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