Duck fillet with dried fruits, potatoes, vegetables and cherry sauce

A beautifully seared duck fillet, tender and flavorful, is served with a medley of roasted potatoes, seasonal vegetables, and a luscious cherry sauce. The sweetness of dried fruits contrasts with the duck’s deep umami taste, while the cherry sauce adds a touch of tartness, bringing perfect balance to the dish. This elegant yet comforting meal is ideal for special occasions or a luxurious dinner at home

Duck fillet with dried fruits, potatoes, vegetables and cherry sauce

Difficulty Level: Easy

Calories: 700

Cooking Time: 60 min

Ingredients:

Duck fillet – 170 g
Garlic – 5 g
Thyme, rosemary
Salt, ground black pepper

Garnish:

Potato – 100 g
Bell pepper – 25 g
Black-eyed pea – 25 g
Olive oil – 20 g
Garlic
Salt, ground black pepper

Cherry sauce:

Red wine – 50 g
Fresh cherry – 50 g
Sugar – 15 g
Demi-glace – 1 tsp
Starch – 2 g

Instructions:

Wash, dry, salt and pepper duck breasts.
Roast duck fillet from both sides, at the end add garlic, thyme, rosemary and cook in oven until prepared.
Boil potato and cut it in wedges.
Cut bell pepper into sticks, cut black-eyed peas in two parts.
Roast vegetables in olive oil, add garlic, salt and pepper.
To cook sauce, warm up red wine, add cherry without stones, sugar, demi-glace, boil down the sauce and mix it with blende.
Then add starch until thick enough.
Lay out vegetable on a deep dish.
Put pieces of duck fillet on the vegetables, pour the sauce circle-wise.
Decorate with a bunch of dried fruits (previously boiled in red wine with sugar).