Indulge in a luxurious culinary experience with this exquisite pairing of succulent duck breasts and a luscious cherry sauce, perfectly complemented by the elegant flavors of Vosne-Romanee Cros Parantoux 1989 Fine and Rare Wines.
Ingredients: 1 bottle Vosne-Romanee Cros Parantoux 1989 Fine and Rare Wines. 2 duck breasts. Salt and pepper to taste. 1 tablespoon olive oil. 1 cup black cherries, pitted. 2 tablespoons honey. 1/4 cup balsamic vinegar. 1 tablespoon butter.
Instructions: Get the oven ready by heating it up to 400F 200C. Cross-hatch the skin of the duck breasts and season them with salt and pepper. A skillet that can go in the oven should have olive oil in it. For about 5 minutes, sear the duck breasts skin side down until they turn golden brown. Move the duck breasts to the preheated oven and flip them over. For medium-rare, roast for 10 to 12 minutes, or until done to your liking. Prepare the cherry sauce while the duck roasts. Put black cherries, honey, and balsamic vinegar in a saucepan and mix them together. For about 5 to 7 minutes, or until the cherries soften and the sauce gets thicker, cook on medium heat. Take the pot off the heat and add the butter. Stir it in until it melts. Add pepper and salt to taste. Before cutting duck breasts into thin slices, let them rest for a few minutes. Pour the cherry sauce over the sliced duck breasts and serve them with a glass of Vosne-Romanee Cros Parantoux 1989 Fine and Rare Wines.
Prep Time: 15 minutes
Cook Time: 20 minutes
North Eatery