Recipes St. Lawrence Restaurant Canard au Montmorency

Canard Au Montmorency Recipe

inspired by

@stlawrencerestaurant

Sep 18 2024

•

50m

•

Serves 2

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Recipe information

Make Canard Au Montmorency in just 50m. Duck breast, cherry duck jus & grilled radicchio

Duck Breast Preparation

1. 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.

2. 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

3. 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

4. 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

5. 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.

Canard Au Montmorency Recipe

Recipe information

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Duck Breast

Cherry Duck Jus

Grilled Radicchio