Sour Cherry Stuffed Duck Breasts with Thyme
Ingredients
- Four 1- to 1 1/4-pound whole boneless Muscovy duck breasts (see Note), skin scored in a crosshatch pattern
- Kosher salt
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 1 cup dried sour cherries (6 ounces)
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup finely chopped parsley
- 1 1/2 tablespoons chopped fresh thyme
- Freshly ground pepper
Organization Tags
Tags easily organize your Recipe Library
Comments