Schwarzriesling red wine dry

Ingredients

• 2 piecesduck breast fillets
• 200 gsour cherries (from a jar)
• 150 mlcherry juice
• 100 mlgame stock
• 2 piecesshallots
• 1 tbsphoney
• 20 gcold butter
• 1 piecerosemary sprig
• 1 pinchsea salt
• 1 pinchblack pepper

Preparation

1. 1Score the skin of the duck breast fillets in a crosshatch pattern with a sharp knife, being careful not to cut into the meat.
2. 2Place the duck breast skin-side down in a cold pan and fry over medium heat for about 8 to 10 minutes until golden brown and crispy.
3. 3Turn the meat over, sear on the flesh side for another 2 to 3 minutes, then wrap in aluminum foil and let rest in the oven at 100 degrees Celsius for about 10 minutes.
4. 4Drain all but a small amount of fat from the pan, then sauté the finely diced shallots until translucent.
5. 5Stir in the honey and let it caramelize slightly, then deglaze the pan with cherry juice and game stock.
6. 6Reduce the sauce over high heat by about half until it reaches a syrupy consistency.
7. 7Add the cherries and the rosemary sprig, and let simmer gently for 2 minutes over low heat.
8. 8Remove the rosemary sprig, whisk in the cold butter in small pieces to bind the sauce, and season with salt and pepper to taste.
9. 9Slice the duck breast into thin strips and arrange in a fan shape on plates with the cherry reduction.