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Duck With Cherries and Red Wine Vinegar

David Tanis
  • 60 minutes
  • Serves 6

INGREDIENTS

2

Muscovy duck breasts, about 1 pound each

Kosher salt

1 tsp

black peppercorns

1/2 tsp

allspice berries

4 cloves

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2

bay leaves

1/2 tsp

fennel seeds

1/4 cup

turbinado or raw sugar

1/2 cup

red wine vinegar

1/2 cup

red wine

1 cup

chicken broth

1 tbsp

grated fresh ginger

cayenne

Kosher salt

2 tbsp

butter

1/2 lb

ripe cherries, left whole or halved and pitted

2 tsp

granulated sugar

1 tbsp

kirsch or Cognac