Estimated reading time: 6 minutes
Everything about this recipe breathes France! The duck, the brandy, the crockery. And actually, the tableware is what plays the leading role in this recipe for me. In this blog you can read the story behind this “saucière” in which the sauce is served. The cherries in this duck breast with cherries cognac sauce are purely Dutch! Nothing tastier than those plump purple juicy cherries that are now for sale. And the season isn't that long anymore, so you definitely have to make your move now in that regard. Duck breast with sauce
And this is how you make it:
-We start with the cherries first for the cherry cognac sauce Put on plastic gloves because cherry juice will turn your fingers a deep red… Pit the cherries with a stoner. If you don't have one, just cut the cherries through the middle with a knife and remove the pit. Set them aside until use.
- Pour the cherry juice and cognac into a saucepan and add the Bouquet garni. You can buy these at the spice department. I always take them with me from France when we are on holiday there. But you can also make it yourself at home with fresh herbs that you let dry. In general it consists of: parsley, thyme and bay leaf. But rosemary, sage and tarragon can also be used. This is also the time to crumble in the 1/4 cube of beef stock.
-Bring it all to a boil and then let it come to a slow boil. When the whole has reduced to about half, add the cherries so that they can become nice and soft.
Duck breast with cherry cognac sauce
- Take a frying pan and heat it well. Because we always bake duck breast on its skin first, you don't have to use extra butter. Cut the skin crosswise and rub it with salt and pepper before baking. Meat, of course, at room temperature. Of course it differs per person how rosé you like it meat want to have, but definitely don't fry them through and through! Once the skin has melted, lower the temperature and cook the other side for a few more minutes. Then place them in some aluminum foil to let them rest.
- Pour a little of the fat into the cherry sauce. This gives the sauce a delicious taste. To bind the sauce, make a paste of the potato starch with some water and stir it in. Don't use cornstarch because then your sauce will turn pink!
Duck breast with cherry cognac sauce
-Serve with a nice baked potato and a green salad! Delicious happening
Want to try another tasty homemade sauce? Then make this homemade veal gravy. And to stay in French atmosphere serve this dessert with French apricot for dessert.
The story behind the saucière
During my language stay in France we visited the town of Autun in the Morvan. A beautiful old French city with lots of small shops and beautiful squares with fountains. An atmosphere where my heart really lies. I visited a fresh market and was amazed there. Of course bought delicious cheeses to enjoy during the “apéro”! When we drove into town, my eye had already fallen on a nice little flea market. A cute antique shop where all kinds of things were sold. I often visit flea markets looking for old tableware.
I save Delft Blue crockery and all my plates, cups and bowls do have a story and beautiful memories. While strolling through the shop, my eye fell on the sauce bowl and matching saucer. Perfect for a duck breast with cherry brandy sauce. I fell in love! I had to and would buy it, but a Dutchman as I am I thought the whole thing was a bit pricey…
So now I have been studying French for a while and now I can talk quite a bit. So I took the plunge and struck up a conversation with the seller. A nice guy who really liked to chat. We chatted about the region and life in France in a somewhat deserted area. When I told him that I was interested in buying the saucière but still had to drop the price a bit, he smiled at me and deducted a few euros from the price.
And so I came into possession of this treasure that now shines in my china cabinet and can now and then be served on the table with the tastiest sauces in it. If only the bowl could tell me what wonderful stories he has already heard by standing patiently on the table….
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Duck breast with cherry cognac sauce
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Ingredients:
- 15 cherries
- 200 ml cherry juice
- 100 ml cognac
- 1 Bouquet Garni - dried French herbs
- 1 tablespoon potato starch
- ¼ block beef boullion
- salt
- peper
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Pit your cherries with a pitter, if you don't have one, cut them in half and remove the pits.
- Pour the juice and cognac into a saucepan and add the bouquet garni. Crumble in the piece of stock block. Bring to a boil and reduce by half.
- Add the cherries and let them soften in the sauce for about 10 minutes on low heat.
- To bind the sauce a little further, you can mix 1 tbsp potato starch with 2 tbsp water and add this paste to the sauce.
- Delicious bites!
Would you like to try more recipes such as Duck breast with cherry cognac sauce? Take a look at the recipes below
Summer cherry dessert with crumble
Duck breast skewer with apricots
Roti pizza with duck breast and bimi
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Duck breast with sauce
What a wonderful way to use up leftover cherries.