Main Dishes
Members recipe
Pan-Seared Duck Breast
Magret duck breast cooked low and slow from cold, rendering the fat to a golden crispness, rested and sliced over cherry and red wine sauce.
in the kitchen
Ingredients
- 2 duck breasts (about 250g each)
- 200g fresh cherries, pitted (or tinned)
- ...plus 6 more ingredients
Method
- Score duck skin in a hatched pattern. Season and place skin-side down in a cold heavy pan. Turn heat to medium-low.
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