- 2 large duck breasts
- 2 cups cabernet wine
Marinate the duck breasts in the red wine for about 4 hours in the fridge and bring them to room temperature before grilling. Discard the marinade, then salt and pepper the duck breasts before putting on the grill, skin side down over high heat. Grill for a total of about 5 minutes, remove from the grill, then remove the skin and separate the breast lobes. Set the breasts aside and prepare the sauce.
Cabernet Cherry Sauce
A healthy handful of pitted dried Montmorency (or substitute another sour cherry) cherries
2 tbl unsalted butter
about 1 tbl flour
1 shallot minced
1/2 bottle of a good quality California Cabernet
about 2 tbl sour cherry preserves
1 8 oz container of D'Artagnon duck and veal demi glace
Salt and fresh ground black pepper to taste
Sauté the shallots in the butter until soft then add the flour and cook for a few minutes more. Place the wine and dried cherries in a sauce pan and simmer over medium to medium high heat until the wine is reduced to a syrup and the cherries have plumped up. Add the shallots and any remaining butter to the sauce pan with the wine and add the 8 oz container of duck/veal demi glace. Add the sour cherry preserves. Taste and correct seasonings and reduce the sauce till it reaches desired consistency and remove from heat.
I let the duck breasts sit in the warm sauce until it was time to finish the grilling. A few guests wanted their duck to be medium instead of medium rare so I accommodated them. The duck was sliced into little medallions and the reheated sauce was drizzled over the sliced meat.