Riesling Kabinett trocken

Ingredients

• 2 piecesDuck breast fillets
• 200 gSour cherries (pitted)
• 2 piecesShallots
• 200 mlDuck stock
• 2 tbspDark balsamic vinegar
• 1 tspHoney
• 30 gCold butter
• 1 pieceStar anise
• 1 pinchSalt
• 1 pinchBlack pepper
• 2 piecesThyme sprigs

Preparation

1. 1Score the skin of the duck breast fillets in a crosshatch pattern with a sharp knife, being careful not to cut into the meat.
2. 2Place the fillets skin-side down in a cold pan and fry over medium heat for about 8 minutes until the skin is golden brown and crispy.
3. 3Turn the meat over and finish cooking on the other side for another 3-4 minutes.
4. 4Remove the duck breast from the pan, wrap it tightly in aluminum foil, and let it rest for 10 minutes.
5. 5Drain all but a small amount of the excess duck fat from the pan and sauté the finely diced shallots until translucent.
6. 6Caramelize the shallots with honey and balsamic vinegar, then deglaze with the duck stock.
7. 7Add the cherries, star anise, and thyme, and reduce the sauce over high heat until it has reduced by about half.
8. 8Remove the star anise and thyme, take the pan off the heat, and stir in the cold butter in small flakes to emulsify the sauce.
9. 9Slice the duck breast, season with salt and pepper, and serve with the cherry sauce on preheated plates.