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- Duck fillet (2 pcs.)
- Dry garlic (1 tsp)
- Mandarins (3 pcs., juice and peel)
- Olive oil (1 tbsp. spoon)
- Cherry liqueur or wine (50 ml, or substitute: cherry jam)
- Frozen cherries (100 g)
- Sugar or stevia (½ tsp)
- Strong alcohol, such as whiskey or cognac (1 tbsp. spoon, optional)
- Cherry jam (for serving separately)
Marinate the duck breast with garlic powder and the juice of three mandarins for 24 hours in a container, including the squeezed mandarin skins. Heat a pan and add a touch of olive oil, then place the duck breast skin-side down. Sear on high heat for 1-2 minutes, then reduce to medium heat, cover with a lid, and cook for 5 minutes. Flip the duck breast and sear on high heat for 2 minutes, then lower to minimal heat, alternating between covered and uncovered cooking for an additional 3-4 minutes. Slice the duck breast into 4-6 pieces, not cutting through the skin. Pour cherry liqueur or wine over the slices, or use cherry jam, and simmer for 3-4 minutes. Serve with a side of cherry jam or a quick homemade cherry sauce. For the sauce, simmer frozen cherries with sugar or stevia and a splash of whiskey or cognac until thickened.
Marinate the duck breast with garlic powder and the juice of three mandarins for 24 hours in a container, including the squeezed mandarin skins. Heat a pan and add a touch of olive oil, then place the duck breast skin-side down. Sear on high heat for 1-2 minutes, then reduce to medium heat, cover with a lid, and cook for 5 minutes. Flip the duck breast and sear on high heat for 2 minutes, then lower to minimal heat, alternating between covered and uncovered cooking for an additional 3-4 minutes. Slice the duck breast into 4-6 pieces, not cutting through the skin. Pour cherry liqueur or wine over the slices, or use cherry jam, and simmer for 3-4 minutes. Serve with a side of cherry jam or a quick homemade cherry sauce. For the sauce, simmer frozen cherries with sugar or stevia and a splash of whiskey or cognac until thickened.
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