Duck with cinnamon and cherries
If roasting a whole duck is too time-consuming and troublesome for you, today we suggest cooking a duck breast: roast, bake and serve with an incredibly delicious sauce made of frozen cherries, cinnamon and wine. It will take very little time, but the result will exceed all possible expectations!
Ingredients
| duck breast 1 pc |
| frozen cherries 100 g |
| balsamic vinegar |
| red wine |
| ground cinnamon |
| green onion |
| sugar |
| salt |
| pepper |
Instructions
Step 1
Make incisions in the skin of the duck breast, rub with salt and pepper. Fry skin-side down in a frying pan, adding a little vegetable oil if the breast has little fat.
Step 2
When the duck is golden, transfer it to a baking tray and bake it in the microwave, selecting the appropriate program, or place it in the oven for 10-15 minutes at a temperature of 170°C.
Step 3
Place the cherries in the pan in which the breast was roasting, add the wine, balsamic vinegar, a little sugar, cinnamon and evaporate the liquid.
Step 4
Slice the cooked breast into slices, place in the sauce and heat for 1-2 minutes.
Step 5
Place green onions in a serving mold, top with duck breast slices. Pour over the cherry sauce.
