4 teaspoons finely chopped fresh rosemary leaves
2 teaspoons grated lemon zest
¼ teaspoon fresh ground black pepper
2 teaspoons fresh ginger, peeled finely chopped
4(7-to-8-ounce), skin-on, boneless Pekin duck breasts
1 teaspoon Sea salt or kosher salt
1 cup Belgium Cherry Beer
1 cup duck or chicken stock
16 dried cherries
3 tablespoons butter, chilled
Stir together the rosemary, lemon zest, black pepper, ginger and salt. Sprinkle the spice mixture on the flesh sides of the duck breasts. Sandwich with the flesh sides together (skin side out) on a plate, cover with plastic wrap, and refrigerate for 4 hours or overnight.
Take the duck out of the refrigerator and use a paper towel to wick away any moisture – it’s fine if some of spice mixture rub off.
Heat a large skillet over medium heat until hot. Place the duck breasts in the skillet skin-side down and cook undisturbed until most of the fat is released, about 8 minutes. Pour off the fat from the pan (save it for another use if desired). Flip the breasts and cook 1 minute more. Transfer the duck to a platter and turn off the heat.
Add the cherry beer to the pan and boil until reduced to 2 tablespoons, scraping up any caramelized bits that cling to the bottom of the pan. Add the stock and dried cherries and any juices on the platter that have collected around the duck. Simmer until the stock has reduced by half.
Turn off the heat and add the butter. Shake the pan back and forth until the butter has dissolved.
Season the sauce with salt and fresh ground black pepper. Slice the duck and return to the pan to warm.
© Recipe Property of Peter Berley