Autumn Duck Breast - La Ribs (La Meute)

For a smoky amber beer, characterized by its rich and woody notes, we offer a Duck Breast with Cherry and Rosemary Sauce . The tart sweetness of the cherries and the aromatic flavor of rosemary simultaneously contrast and complement the smoky undertones of the beer.

Ingredients for 2 people:

  • 2 duck breasts
  • 200g fresh or frozen cherries, pitted
  • 2 tablespoons of sugar
  • 2 tablespoons of balsamic vinegar
  • 2 sprigs of fresh rosemary
  • Salt and pepper

Instructions :

  1. Preparation of the Cherry Sauce :

    • In a saucepan, combine the cherries, sugar, and balsamic vinegar.
    • Cook over medium heat, stirring occasionally, until the cherries are tender and the sauce thickens, about 15 minutes. Remove from heat and set aside.
  2. Cooking Duck Breast :

    • Season the duck breasts with salt and pepper.
    • Place them in a cold pan, skin side down, and cook over medium heat to render the fat and get a crispy skin, about 6-8 minutes.
    • Turn the breasts and add the rosemary sprigs to the pan, cook the duck to the desired degree of doneness, about 4 minutes for medium doneness.
  3. Rest and Service :

    • Let the duck breasts rest for a few minutes then slice them thinly.
    • Serve the duck slices with a generous drizzle of cherry sauce.

The richness of the duck breast, with its crispy skin, goes wonderfully with the deep, smoky notes of the amber beer. The cherry sauce adds a touch of sweetness and acidity, balancing the richness of the duck and the depth of the beer.

Cheers & Stay Brewtiful!