Summary

Ingredients

• 2 port. Duck breast, approx. 350 g each
• 30 g butter
• 1 tablespoon onion (s), finely diced
• 1 teaspoon flour, heaped
• 250 ml poultry stock, hot or hot water
• 250 ml juice (sour cherry juice, from the glass)
• salt and pepper
• Chilli powder
• 1 pinch cinnamon
• 10 g chocolate, at least 70% cocoa
• 1 teaspoon honey (to taste)
• 4 tablespoon sour cherries (drained, from the glass)
• 1 pinch clove (s), ground
• 1 pinch vanilla, the scraped pulp

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Instructions

1. Rinse and pat dry the meat, cut the skin crosswise. Place skin-side down without fat in a cold, coated pan and fry for 8-10 minutes on each side, depending on the thickness, on a mild heat.
2. For the sauce, brown the onion cubes in the butter, stir in the flour and add the hot broth. Pour in the cherry juice, bring to the boil and simmer for about 10 minutes, stirring occasionally. Season to taste with salt, pepper and chilli until it is pleasantly lightly spicy. Round off with a pinch of cinnamon, clove powder and vanilla pulp each. Dissolve the chocolate in the sauce, add the cherries and season again to taste. If necessary, sweeten with a teaspoon of honey.
3. Let the meat rest for a few minutes before cutting, then cut diagonally into slices, arrange on a platter and glaze with a little sauce.
4. Croquettes and almond broccoli, red or Brussels sprouts go well with this.