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Duck Breast with Griottines

This recipe for Duck Breast with Griottines has been reproduced courtesy of www.keylink.org

You won't need two bites at the cherry with these delicious morsels! New to the UK they make for a unique Christmas present or speciality gift idea - Griottines - high quality Morello cherries steeped in Kirsch or Cointreau, for the ultimate in gourmet dining.

These ruby red gems are produced in France using a special type of Morello cherry - the Oblachinska - found only in the Balkans. Glacé cherries they are not! To conserve the unique flavour and physical characteristics of the fruit, the first maceration of the cherries in liqueur takes place within six hours of picking. After rigorous sorting, grading and de-stoning the Morello cherries are steeped in different liqueurs for successive macerations over a six month period based on a secret recipe and age-old traditions. The last maceration provides the final touch of Kirsch, which is the hallmark of Griottines, or Cointreau for a discerning alternative. The Kirsch or Cointreau infused Griottines and their liqueur have a 15% alcohol content.

Griottines are suitable for a wide range of sweet or savoury recipes and make stunning additions to cocktails. A new recipe booklet containing 13 recipe ideas and serving suggestions comes free with every purchase. Think luxury trifle, black forest cake, chocolate roulade, smoked fish, ham, duck or melon with Griottines to name but a few ideas. Griottines are also delicious eaten simply on their own, or with ice cream for a quick and simple, yet impressive gastronomic dessert.

They make ideal gifts for friends and family and come in 35cl jars or packaged in elegant, red gift boxes for more premium appeal. Griottines are 100% natural and can be bought from delicatessens, fine food shops, farm shops or online at www.griottines.co.uk

Duck Breast with GriottinesIngredients for Duck Breast with Griottines

2 duck breast fillets (about 600 g)
250g Griottines
5cl Sherry vinegar
2 tablespoons Cherry brandy
2 sprigs tarragon
Salt and Pepper

How to make Duck Breast with Griottines

  • Score the skin of the duck breasts.
  • Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first.
  • After 8 minutes turn them over without piercing them and cook for another 6 minutes.
  • Season with salt and pepper.
  • Keep the breasts warm on a plate, covered with aluminium foil.
  • Discard the cooking fat and in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 minute on a high heat.
  • Add the Cherry brandy and the Griottines, cook for about 5 minutes on low heat, shaking the pan from time to time to move the fruit without damaging them.
  • Return the duck breasts to the pan, with the cooking juices from the plate.
  • Reheat them with the cherries for 2 to 3 minutes.
  • Cut the breasts into slices.
  • Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines and serve immediately with a small herb salad garnished with croutons and lardons.

Serves 4

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Published with permission of Keylink Ltd

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