Duck breast with sour cherry sauce and vino Nobile

This time I decided to try my hand with duck. Not that I have never cooked, I made baked, I even scalcata by hand to make it a meat sauce, but the duck breast with a sauce of fruit ' to French’ I've never done. I was inspired by the sour cherry jam Sigi farm, that seemed like a perfect match with the duck. I, among other things, I love pairing sweet-salty and I don't see why a great jam must necessarily become a sweet (you knew i like unusual dishes). Obviously now I will scream the Salvationists, But having prepared a French-inspired duck, the potatoes and string beans are cooked in butter, not in oil.

Ingredients for 4 people:

• 2 duck breasts of total weight of about 800 grams
• 8 potatoes
• 400 grams of beans
• 100 grams of butter
• salt and pepper
• Fleur de sel as required
• a branch of Rosemary
• a few strands of chives

for the sauce:

• 200 ml of jam or sour cherries or cherries
• 100 ml of Vino Nobile di Montepulciano
• 20 grams of butter
• pepper

Clean green beans and peeling potatoes. Boil the beans in salted water: cook them al dente, for about 15 minutes, and drain. While the beans are cooking, cut the potatoes into wedges and put them in a pan with 60 grams of butter: season with salt, Add the Rosemary and cook the potatoes over medium heat stirring often until they are golden brown and crispy. When the green beans will be cool, take 30 and make a small ' bundle ': tie the ends with the knife and tie the package of green beans with chives.

Use a sharp knife to carve the duck breast skin side: make incisions diagonally crossed so as to form diamond shapes. Heat a non-stick frying pan and place the duck breast skin side, Press well to adhere completely to the Pan. Cooking, the skin of the duck will lose part of its fat and becomes crisp, While the remaining fat becomes soft and tasty. Cook the duck on the skin for 8 minutes, always pressing it well against the Pan, and then turn it: Cook 5 more minutes on the other side. The duck should be served very rare, as pictured. If you prefer more cooked lengthened the cooking time, but it will become tougher. Add salt at the end, and preferably with Fleur de sel.

For the sauce, put the butter in a saucepan, sour cherry jam and wine and then reduce until the sauce is syrupy and thick. Pepper, not to change too much the sweet taste of the sauce and keep hot.

While the duck cooks, heat the potatoes and Brown the butter beans package. When the duck is cooked, Let it rest for two minutes, then scalopparla with a sharp knife diagonally into slices of about one centimeter in thickness.

Serve the duck, garnished with Rosemary, pouring abundant hot sauce, the potatoes and the green beans. Serviced apart Advanced salsa.

THE PAIRING: We wanted to combine with this second plate on “Messenger“, Vino Nobile di Montepulciano Docg (Vintage 2007) produced by Montemercurio. Characteristic scents of cherry and sour cherry are a reinforcement in sour cherry jam and sauce of noble. In addition, taste soft and round of the Messenger is able to counter the fattiness of duck meat and the slight oiliness of butter, in which you Saute vegetables.