Duck Magret with Mother's Day Cherries

Ingredients

For 4 servings

• •2 2 Portion(s) Duck magret
• •300 g 300 g Cherries
• •2 2 Portion(s) Shallots
• •20 g 20 g Butter
• •2 c. à soupe 2 tablespoons Balsamic vinegar
• •1 c. à soupe 1 tbsp Honey
• •10 cl 10 cl Poultry bud
• •Salt
• •Pepper

Method

1. 1.Preparation of cherry and shallots
2. 2.Wash the cherries thoroughly, drain them and then dry them with a clean towel. Cut them in half and remove the cores. Then peel the shallots and slice them finely so that they melt well when cooked. Also prepare the chicken broth, honey and balsamic vinegar to have all the elements under your hand when launching the sauce.
3. 3.Quadrillating the skin of the magrets
4. 4.Place the magrets on a board, skin side up. With a sharp knife, cut the fat by making a regular grid, without going to the flesh. This step allows the fat to melt better during cooking and helps to get a more crisp skin. Salt and pepper both sides just before cooking.
5. 5.Cooking pancakes
6. 6.Place the magrets in a cold pan, skin side against bottom, and heat over medium heat. Let the fat melt gently and remove any excess if necessary as and when necessary. When the skin becomes golden and crispy, turn the magrets and continue cooking the flesh side for a few minutes according to the desired degree of cooking. Then book them on a plate.
7. 7.Rest of meat
8. 8.Cover the magrets without tightening them, for example with a sheet of aluminium paper delicately deposited on top. Let them rest for a few minutes so that the juices are distributed in the flesh. This rest period is important to keep a more mellow meat at the cut and avoid the juice slipping too quickly at the time of service.
9. 9.Preparation of the cherry sauce
10. 10.Remove much of the cooking fat by just keeping a little in the pan. Cook the chopped shallots with butter until they become tender. Add honey, mix, then pour balsamic vinegar to deglaze. Add the chicken broth and cherries, then simmer for a few minutes until you get a slightly syrupy sauce. Salt and pepper according to your taste.
11. 11.Magret cutting and dressing
12. 12.Cut the magrets into thick and regular slices, preferably in bias for a more elegant presentation. Place them on the plates or on a serving dish, then table them with the hot cherries and shallots sauce. Serve immediately to enjoy the contrast between crispy skin, tender duck flesh and fruity, sweet and slightly acidic sauce.