Spätburgunder Hochstadt trocken

Ingredients

• 2 piecesduck breast fillets
• 150 mldry red wine
• 150 mlduck stock
• 100 gsour cherries
• 1 pieceshallot
• 1 tbsphoney
• 30 gcold butter
• 1 piecethyme sprig
• 1 pinchcinnamon
• 1 pinchsalt
• 1 pinchfreshly ground pepper

Preparation

1. 1Score the skin of the duck breast fillets in a diamond pattern with a sharp knife, taking care not to cut into the meat.
2. 2Place the fillets skin-side down in a cold non-stick pan and slowly increase the heat to medium to render the fat thoroughly.
3. 3Once the skin is golden brown and crispy, turn the meat and sear on the flesh side for another 2 minutes.
4. 4Remove the duck breast from the pan and let it finish cooking in a preheated oven at 120°C (top/bottom heat) for about 12 minutes, until it reaches an internal temperature of 56°C.
5. 5Meanwhile, sauté the finely diced shallot in the remaining duck fat until translucent, then caramelize slightly with the honey.
6. 6Deglaze with red wine and duck stock, add the thyme sprig and a pinch of cinnamon, and reduce the liquid to about one-third.
7. 7Add the sour cherries to the sauce to warm through briefly, then remove the thyme sprig.
8. 8Remove the sauce from the heat and whisk in the ice-cold butter flakes gradually to achieve a glossy emulsion.
9. 9Let the meat rest briefly, slice, season with salt and pepper, and serve with the fruity reduction.