Pan-Fried Duck Breast With Sweet and Sour Cherry Sauce
FEATURED ON WCSH 6 MORNING REPORT
My family adores duck. We love the taste of the meat, the texture of it, the color of the breast when it is cooked medium rare. We love rich, brown duck stock, especially when it is reduced and integrated into a fruit sauce. And we love duck fat. It’s the best thing that ever happened to potatoes. Duck is a great alternative dish to serve at Thanksgiving. Cook a small turkey and several duck breasts and every member of my family is happy. And one more thing, if you want to make my brothers or my dad particularly pleased, give them duck on Father’s Day. Here’s my favorite recipe for duck breast served with a sweet and sour cherry sauce. Special thanks to Chef David Tanis for coming up with this twist on an old classic.