Magret de canard à la Kriek

kriek beer

🥗Healthier: non-alcoholic cherry soda

💰Cheaper: cherry juice

Cherry juice provides similar flavor without alcohol.

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken breast is leaner and more affordable.

Score the skin of the duck breast in a crosshatch pattern without cutting into the meat.

Season the duck breast with salt and black pepper on both sides.

Place the duck breast skin-side down in a cold skillet over medium heat.

Render the fat slowly for about 6-8 minutes until the skin is crispy and golden brown.

Flip the duck breast and cook for an additional 3-4 minutes for medium-rare doneness.

Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.

In the same skillet, sauté shallots in the rendered duck fat until translucent, about 2-3 minutes.

Add minced garlic and thyme, cooking until fragrant, about 1 minute.

Pour in the kriek beer and scrape the bottom of the skillet to deglaze.

Add cherries, chicken stock, honey, and balsamic vinegar; simmer until reduced by half, about 5-7 minutes.

Season the sauce with salt and pepper to taste.

Slice the rested duck breast and arrange on plates.

Spoon the cherry sauce over the duck slices.

Garnish with chopped parsley and a squeeze of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens