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
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.
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.
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!