Cherry Sauce Duck Breast Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 duck breasts, skin on
• 1 cup fresh or frozen cherries, pitted
• 1/4 cup red wine
• 1/4 cup chicken or duck broth
• 1/4 cup cherry preserves or jam
• 2 tablespoons balsamic vinegar
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted almonds or walnuts, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the duck breasts.

Season the Duck Breasts:

• Pat the duck breasts dry with paper towels. Score the skin with a sharp knife in a crisscross pattern, being careful not to cut into the meat. Rub the green tea rubs all over the duck breasts, pressing the rubs into the skin to ensure they adhere well.

Sear the Duck Breasts:

• Heat a large skillet over medium-high heat. Place the duck breasts skin-side down and sear for 5-7 minutes, or until the skin is crispy and golden brown. Turn the duck breasts over and cook for another 3-5 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove the duck breasts from the skillet and set aside.

Prepare the Cherry Sauce:

• In the same skillet, melt the butter over medium heat. Add the chopped shallot and cook until softened, about 2 minutes. Add the pitted cherries and cook for another 2-3 minutes, or until they start to soften.
• Stir in the red wine, chicken or duck broth, cherry preserves or jam, and balsamic vinegar. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.

Finish and Serve:

• Slice the duck breasts against the grain into thin slices. Arrange the sliced duck on a serving plate and spoon the cherry sauce over the top.

Garnish with chopped fresh parsley and, if desired, toasted almonds or walnuts.

• Serve the Cherry Sauce Duck Breast immediately, enjoying the combination of the crispy skin and tender meat of the duck with the sweet and tangy cherry sauce and the subtle hint of green tea from the rubs.