Canard Au Montmorency Recipe

Name: St. Lawrence Restaurants Canard Au Montmorency Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Duck breasts; 1 tsp Salt; 1 tsp Black pepper; 1 cup Fresh or frozen cherries; 1 cup Duck stock or chicken stock; 1 cup Red wine; 1 tbs Honey; 1 tbs Balsamic vinegar; 1 head Radicchio; 2 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by St. Lawrence Restaurant

Time50m

Serves2

Duck breast, cherry duck jus & grilled radicchio

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Ingredients

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Duck Breast

2 pieces Duck breasts

1 tsp Celtic sea salt

1 tsp black pepper

Cherry Duck Jus

1 cup Fresh or frozen cherries

1 cup Duck stock or chicken stock

1 cup Red wine

1 tbs Honey

1 tbs Aged balsamic vinegar

Grilled Radicchio

1 head Radicchio

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Duck Breast Preparation

Score and Season the Duck Breasts

Using a sharp knife, gently score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Cook the Duck Breasts

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium-low and allow the fat to render slowly for about 6-8 minutes until the skin is crispy. Flip the breasts over and cook for an additional 3-4 minutes for medium-rare. Remove from the pan and let rest.

Cherry Duck Jus Preparation

Make the Cherry Jus

In a saucepan, combine the cherries, duck stock, red wine, honey, and balsamic vinegar. Bring to a simmer and reduce for about 15-20 minutes until slightly thickened. Strain the sauce to remove solids and keep warm.

Grilled Radicchio Preparation

Grill the Radicchio

Preheat a grill or grill pan. Cut the radicchio in half and brush with olive oil, seasoning with salt and pepper. Grill for 2-3 minutes on each side until charred and tender.

Plating

Plate the Dish

Slice the duck breasts and arrange them on a plate. Spoon the cherry duck jus over the top and place the grilled radicchio on the side. Serve immediately.