Duck Breasts with Black Cherry Sauce

Duck has only recently been added to my cooking repertoire. It was always described as greasy and gamey ... not a very appealing description. I remember years ago listening to my mother and some of her co-workers plan a little luncheon. When one of the ladies suggested serving some "Cold Duck" (referring to the inexpensive sparkling wine popular in the day) another exclaimed "Isn't that a little greasy?!"

But if you only cook the breasts, and render just enough fat for sautéing, it doesn't have to be greasy at all and it is quite delicious.

The cherry sauce is a wonderful accompaniment. It gives a nice, but not overly sweet, flavor to the duck, and to pork as well. It makes a lot, so I freeze any extra for next time. If you want to make this gluten-free, make sure the chili sauce, beef broth and hoison sauce are all gluten-free (you can leave the hoison sauce out). The duck breasts can be grilled or cooked on the stove.

Duck Breasts with Black Cherry Sauce
(Serves 4.)

• 2 boneless duck breasts, each about 1 3/4 pound
• 1/4 cup olive oil
• 1/4 cup orange juice
• 1/2 teaspoon peeled and minced fresh ginger
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 jar (12 oz.) black cherry preserves
• 1/2 cup bottled chili sauce
• 1/2 cup beef stock
• 1 tablespoon hoisin sauce
• 1/2 teaspoon Dijon mustard
• 1 small jar of whole cherries (optional)
• 1 tablespoon snipped fresh chives


Duck Breasts with Black Cherry Sauce

Using a sharp knife, cut several long slashes in the skin, taking care not to cut through to the meat. Place the breasts in a shallow non-aluminum dish just large enough to hold them in a single layer.

In a small bowl, stir together the olive oil, orange juice, ginger, salt and pepper flakes. Spoon half of the marinade over the duck breasts. Turn over the breasts and spoon the remaining marinade on top. Cover and refrigerate, turning the breasts several times, for 2 hours. Remove from the refrigerator 30 minutes before cooking.

Meanwhile, make the sauce: In a saucepan over medium-low heat, combine the cherry preserves, chili sauce, stock, hoisin sauce and mustard. Stir well and bring to a boil. Reduce the heat to low, cover partially, and simmer until thickened, about 20 minutes. Add the cherries and remove from the heat.

To grill: Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.

Place the duck breasts, skin sides down, on the rack. Cook until the skin is crisp, about 5 minutes. Turn over the breasts and continue to cook until medium-rare, about 3 minutes more. To test, press the meat; it will give slightly, then bounce back. Brush both sides of the breasts with a little of the black cherry sauce and grill for 1 minute on each side to glaze.

To cook on stove: If you prefer to cook the duck breasts on the stove, you can sauté them in a large pan over medium heat. I take the skin off because it is so fatty and can make a mess, but cook them however you like. (If leaving the skin on, start cooking with the skin side down and cook until the skin is crisp. If the skin has been removed, add a little oil to the pan or render some of the fatty skin to sauté the duck.) Flip the breasts over and continue to cook to your liking, about 5 minutes for medium/rare.

Transfer the breasts to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, reheat the cherry sauce over low heat.

Carve the duck breasts on the diagonal across the grain into thin slices. Arrange on a platter and spoon the hot cherry sauce over the top. Sprinkle with the chives and serve immediately.