Summary

Ingredients

• 400 g duck breast
• 2 cloves garlic
• 1 tablespoon sugar
• Wine, red, to taste
• 3 tablespoon cherry (s), from the glass
• Juice (cherry juice), to taste
• salt
• pepper
• 2 teaspoons honey
• Sauce thickener

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Instructions

1. Sear the duck breast briefly on both sides (skin side first), then carefully cook for 5-10 minutes on each side (depending on the thickness, the meat must still be pink in the middle). In the meantime, prepare the side dishes (ribbon noodles or rice).
2. Take the duck breast out of the pan and keep it warm in the oven. Press two knofi toes into the fried fat, let it sweat briefly, pour sugar over it, let it caramelize briefly, deglaze with a good dash of red wine (depending on how much sauce you want).
3. Cherries out of the glass and some cherry juice with it (here also according to taste, depending on how much sauce you want), simmer a little, season with salt, pepper and honey, possibly bind with a little moonamine.
4. Cut the duck breast into thin slices, place on the pasta / rice and pour the sauce over them.