Roasted Duck with Cherries, Red Wine and Sweet Potatoes - Galatoire's Bistro


4 8 oz. Duck Breast (skin on)

1 ½ cups dry cherries

1 yellow onion (chopped)

1 large carrot (chopped)

3 cloves of garlic

2 bay leaves

2 cups robust red wine

8 cups duck stock

1 T. unsalted butter (room temperature)

1 T. all-purpose flour

3 lbs. of sweet potato (peeled and diced)

olive oil

salt and pepper

1 T. chopped parsley


Take duck breast and score skin with sharp knife. In a heavy bottomed pot, add oil to pot and sear duck skin side down until golden brown. Flip duck and cook for another 3 minutes. Remove from pot and place on an oven safe pan. In the same pot, add onion, carrot and garlic then cook until soft. Add 1 cup of cherries and red wine. Bring to a boil and reduce by half. Add duck stock and bay leaves and reduce for 30 minutes on medium heat. Knead butter and flour together, then add to sauce to thicken. Cook for another 5 minutes, strain vegetables and return to pot. Add remaining ½ cup of cherries.

Toss diced sweet potatoes in oil, salt and pepper, place on an oven safe pan and cook for 15-20 minutes or until soft. Place duck in oven with potatoes. Cooking time for duck should approximately be the same as potatoes. After 15-20 minutes, remove potatoes and duck from oven. Place potatoes on plate, slice duck breast on a bias and fan on top of potatoes. Spoon sauce and cherries over duck, garnish with chopped parsley and enjoy!