Step by step
Instructions
0 z 7
The biggest time-saver is prepping the cherries, shallot, and measuring the wine ahead of time. For the duck breasts themselves, just watch the skin and internal temperature. If you prefer not to use wine, replace it with the same amount of good-quality poultry stock and add a bit more balsamic vinegar.
Customize this recipe
Variants and alternatives
Use frozen cherries or currants instead of fresh cherries, adjusting the sauce’s sweetness with honey to taste. You can add a pinch of ground cinnamon or a single clove to the sauce, but remove the clove after cooking. Suitable sides include mashed potatoes, roasted potatoes, or a simple celery-root and potato purée.
Approximate per serving
Nutritional values
Energie540 kcalProteins36 gSacharidy15 gTuky36 g
