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Duck With Cherries and Red Wine Vinegar

www.nytimes.com
  • 60 minutes
  • Serves 6

INGREDIENTS

2

muscovy duck breasts

1 serving

kosher salt

1 tsp

peppercorns

1/2 tsp

allspice berries

4

cloves

2

bay leaves

1/2 tsp

fennel seeds

1/4 cup

turbinado

1/2 cup

red wine vinegar

1/2 cup

red wine

1 cup

chicken broth

1 tbsp

ginger

1 pinch

cayenne

1 serving

kosher salt

2 tbsp

butter

1/2 lb

cherries

2 tsp

granulated sugar

1 tbsp

kirsch