DC Duby’s Duck with Chocolate Port Reduction and Stewed Cherries
For the stewed cherries 16 dried cherries, halved 1 cup (250 ml) port 2 tsp (10 g) butter, melted
freshly ground pepper Place the dried cherries in a container fitted with a lid. Heat the port until it nearly boils, then pour on top of the cherries and seal the container immediately. Let this sit for at least 3 hours (overnight is best). Strain the liquid from the cherries and reserve for the chocolate port reduction (below). Just before serving, briefly warm the cherries in a saucepan with the butter. Season with freshly ground pepper. For the chocolate port reduction 1 small onion, finely chopped 1 clove garlic, finely chopped 1 small dried ancho chili 1 tbsp (15 ml) olive oil 3 tbsp (50 ml) red wine liquid from stewed cherries 9 oz (280 g) 70 per cent dark chocolate, finely chopped Saute the onion, garlic, ancho chili, and olive oil in a saucepan over low heat until the onions are translucent. Add the red wine and stewed cherries liquid and continue cooking until the mixture reduces by half.
Place the chocolate into a tall and narrow container; strain the hot liquid through a cheesecloth into the chocolate and blend with immersion blender until well combined. If needed, return the mixture to the saucepan and continue reducing over low heat, while continuously stirring until the desired consistency is reached. For the duck 4 duck breasts, medium 3 tbsp (50 ml) olive oi salt and pepper to taste Score the duck’s skin to render as much fat as possible. Heat the oil in a frying pan over high heat. Place the duck breasts in the pan, skin side down and cook until brown and crispy. Flip the breasts and season the skin. Reduce the heat to medium-low and continue cooking, 8 to 15 minutes, depending on size and desired doneness. Let the breasts rest for a few minutes, then slice.
Pipe or spoon some chocolate port reduction onto a warm plate. Arrange one or more pieces of duck and some stewed cherries in a composition on the plate.
Serves 4.