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There’s a stall at my local farmers’ market that sells biodynamically grown fruits throughout the seasons. When it’s cherry time, hundreds of the juicy beauties will sit atop high oak barrels, looking as though each one has been lovingly polished. We choose from a selection of Rainier, Bing, Van and Sweethearts among others and there are always plenty for tasting prior to bagging up and taking home, a fair few eaten on the way. I have to admit we always spend more time than is strictly necessary at that stall, just to be sure we have sampled each one of their sweet and sour offerings.
I’m not aware who came up with the idea of serving cherries alongside duck but that person was a genius. Despite not being a big fan of serving fruit with meat, this particular combination works so well. Be sure to follow the instructions for cooking the duck breasts and you’ll end up with a bonus pot of rendered fat for your next few meals.
- For the duck breasts:
- 3-4 Peking duck breasts
- ¼ tsp ground cinnamon
- 2 cloves garlic, minced
- 1 tbsp avocado oil
- 2 tbsp coconut aminos
- 1 tsp ume plum vinegar
- 1 tbsp good quality balsamic vinegar
- 2 tsp maple syrup
- For the cherries:
- 1 tbsp avocado oil
- 2 shallots, finely chopped
- ¾ lb cherries, stoned and halved
- 1 large cinnamon stick, snapped in two
- 1 tbsp good quality balsamic vinegar
- ⅓ cup chicken bone broth
- Pinch fine sea salt
- Whisk the marinade ingredients together in a small bowl. Trim away the silvery sinew on the flesh side of the duck breasts (otherwise they will seize up and end up half the size). Put the duck breasts into a dish large enough to sit them without overlapping but still keeping them quite snug. Make 4-5, 3mm slashes through the skin of each breast and rub the marinade all over, pushing it down into the slashes. Cover the dish and put into the fridge overnight, or for at least 6 hours.
- Make the sauce. Heat the oil in a sauté pan and gently sweat the shallots until softened. Add the remaining ingredients and bring to a simmer. Cook for about 12 minutes until the sauce has thickened slightly and the cherries have softened, but still retain their shape. Taste and add more salt if needed. This can be made in advance and gently reheated before serving.
- Meanwhile cook the duck breasts. Start by wiping off as much of the marinade as possible. Place the duck breasts into a large cold frying pan, skin side down. Not only does this method render the fat, it prevents it from spitting all over the place. Place over a medium heat and cook for around 7 minutes until browned, leaving undisturbed (if you try and move it too soon the skin will probably stick to the pan). Now turn the duck breasts over and continue cooking for a further 2-3 minutes, basting a few times with the fat in the pan. Remove the breasts and put them onto a plate to rest for a couple of minutes. Pour the fat through a metal sieve into a glass bowl and refrigerate for further use once cold.
- Using a sharp knife, slice the duck breasts on the diagonal and arrange onto plates. Remove the cinnamon stick from the cherry sauce and spoon the sauce over the duck.
8 comments
[…] I’m not usually one for mixing fruit with meat but for cherries, I’m making an exception. Find the deets over in the care of Mickey and Angie at Autoimmune Wellness. […]
Yummy Looking
Thank you Amos 🙂
I’m always excited to see what you are cooking next! This looks delicious! I have SIBO and so am even more restricted than most. I will look into your new Instant Pot ebook 🙂
Thanks! Susie
What is the vegetable next to the duck and cherries on the picture? Are these sweet potatoes “thin fries”? I cannot wait to cook it this week!
Hi yes, they are very thin and crispy sweet potato fries 🙂
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Will using wild blueberries be disturbing the recipe much here?