Duck Breast with Griottines
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
for Duck Breast with Griottines
2 duck breast fillets (about 600 g)
5cl Sherry vinegar
2 tablespoons Cherry brandy
2 sprigs tarragon
Salt and Pepper
to make Duck Breast with Griottines
the skin of the duck breasts.
a heavy-bottomed frying pan. Cook the duck breasts
on medium heat, skin side first.
8 minutes turn them over without piercing them and
cook for another 6 minutes.
with salt and pepper.
Keep the breasts warm on a plate, covered with aluminium
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.
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.
the duck breasts to the pan, with the cooking juices
from the plate.
them with the cherries for 2 to 3 minutes.
the breasts into slices.
them on warm plates, sprinkle with chopped tarragon,
add the Griottines and serve immediately with a small
herb salad garnished with croutons and lardons.
with permission of Keylink