Magrone d’anatra con marasche (duck with cherry sauce) – Veneto
Recipe Type: Main Course (Secondo
Cuisine: Veneto
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Categories: Gluten free, Kids, Dairy free, Quick and Easy[br] This is a recipe from the [i]Padova[/i] area in the [i]Veneto[/i] and there is a similar recipe of duck with fruit that can be made with grapes or cherries, pears, lemon and apples. [i]Marasche[/i] are sour cherries which are traditionally used in the sauce. I use more readily available dried cherries and cook them in red wine (I use Valpolicella for its already cherry-like qualities). I then compensate for their relative sweetness with a bit of vinegar which also provides a foil for the fatness of the duck.
Ingredients
- 4 duck breasts, rinsed, dried and skin scored (do not cut the meat)
- 1 branch rosemary, rinsed, dried, leaves removed and finely chopped
- 4 sprigs of thyme, rinsed, dried, leaves removed and finely chopped
- 5 grams (1 teaspoon) sea salt
- 5 grams (1 teaspoon) sugar
- [url href=”https://www.livingalifeincolour.com/recipes/salsa-di-marasche-cherry-sauce-veneto/” target=”_blank”]Cherry sauce[/url]
Instructions
- Heat the oven to 220C. Mix together the rosemary, thyme, sea salt and sugar. Rub the mixture onto the duck breasts. Score the skin of the duck.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2015/12/meimanrensheng.com-seared-duck-breast-0300.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com seared duck breast-0300″]
- Heat a large frying pan over high heat and when hot, add the duck breast skin side down without oil for 6-8 minutes until golden brown.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2015/12/meimanrensheng.com-seared-duck-breast-0304.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com seared duck breast-0304″]
- Pour off the oil and turn the breast over for 30 seconds.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2015/12/meimanrensheng.com-seared-duck-breast-0308.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com seared duck breast-0308″]
- Bake the breast in the heated oven for 10 to 20 minutes (10 minutes for rare, 15 for medium and 20 minutes for well done) until still pink inside. Remove from the oven and let it rest for 10 minutes. Serve with the cherry wine sauce.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2015/12/meimanrensheng.com-seared-duck-breast-0355.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com seared duck breast-0355″]