Recipe

Duck Confit With Sour Cherry Sauce Recipe

Add Step-by-Step Photos	Vino4dino / All my dishes 7 months, 3 weeks ago (You can keep the solid "wastes", mix them with some sugar and eat them with yogurt, cream cheese or in your cereal. It might not look pretty, but it tastes good!) Prep:30m Cook:30m Servings:2	Vino4dino
	easy

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Ingredients

2 duck confit legs with thighs

a cup of dried sour cherries

half a bottle of fruity and not too tannic red wine

half a teaspoon of cinnamon

salt and pepper

6 tablespoon chicken stock (preferably unsalted or home made)

4 tablespoon cold unsalted butter, cut into small pieces.

Directions

Preheat oven to 400 F

Cook duck confit for 15 minutes until skin is golden and crispy

Remove from oven and keep warm

Soak the cherries in the wine for a few hours, or even better overnight.

Pour wine, cherries and cinnamon in a pot and slowly simmer until the cherries are soft. Puree in a blender or using an immersion stab.

Pass through a sieve twice, reserving the liquid. Transfer the liquid to a new pot and reduce to one third of the original volume. Add chicken stock and reduce again, till it starts to get syrupy. Remove from the fire and emulsify the cold butter in the sauce. Adjust to taste with salt and pepper. You should end up with a shiny burgundy red sauce that just coats the back of a tablespoon. Pour over duck confit and serve with spinach and wild rice with mushrooms.

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