INGREDIENTS
- 4 duck breasts skin on, and wing on and frenched if possible
- 1 onion julienne
- a few sprigs thyme and sage
- 8 oz. sherry
- 4 oz. chicken broth
- 4 oz. dry cherries
- 2 tbsp butter
- to taste salt and pepper
Stuffing
- 1 ½ cups sourdough bread cut into small cubes
- sour cherries presoaked in sherry
- 1 tbsp apple sauce
- onions minced and cooked in oil & butter ‘til translucent
- 2 eggs
- 1/2 cup chicken stock hot
- 2 heaping tbsp grated parmigiano
- 1 tsp fresh thyme leaves
- 1 tsp fresh sage chopped
- to taste salt and pepper
METHOD
- Place the bread in a SS bowl and soak with the hot chicken broth, rest for a few minutes.
- Add the onions, apple sauce, sour cherries, parmigiano, thyme, sage and season with salt and pepper as needed. Mix the stuffing well until it stays together when squeezed gently.
- Insert a knife into the duck breast to make a pocket and fill with the stuffing.
- Preheat a skillet and sear the breast skin side down first, sear until well into the golden stage. Flip, remove excess fat and immediately add the butter onions to the pan along with the thyme, sage and cherries, cook for a few minutes and then add the sherry and the chicken broth.
- Place the duck in a preheated oven at 400 F for about 7 minutes, remove the breast and rest for at least 5 minutes.
- Simmer the sauce gently to create a nice gravy. Once the duck is rested serve on top of vegetables and glazed with the gravy.