Duck Breast with Balsamic Cherry Sauce and Potato Gratin
- A sophisticated main course featuring perfectly seared duck breast with a rich and tangy balsamic cherry sauce. Served alongside a creamy and comforting potato gratin, this dish offers a delightful combination of flavors and textures. The cannabis is infused into the cherry sauce, adding a subtle relaxation to the overall culinary experience.
- Ingredients:2 duck breasts, skin scoredSalt and pepper to taste1 tablespoon olive oilFor the Balsamic Cherry Sauce:1 cup fresh or frozen cherries, pitted1/2 cup balsamic vinegar2 tablespoons brown sugar1 tablespoon cannabis-infused cherry juice (see note below)For the Potato Gratin:2 pounds potatoes, thinly sliced2 cups heavy cream2 cloves garlic, mincedSalt and pepper to taste1/2 cup grated Gruyere cheeseNote: Infuse cherry juice by simmering the juice with decarboxylated cannabis for 30 minutes, then strain.
- Instructions:Prepare the Potato Gratin: Preheat oven to 375°F (190°C). Layer potato slices in a greased baking dish. Pour heavy cream over the potatoes. Sprinkle with garlic, salt, pepper, and Gruyere cheese. Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown.Make the Balsamic Cherry Sauce: Combine cherries, balsamic vinegar, and brown sugar in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir in cannabis-infused cherry juice.Sear the Duck Breast: Season duck breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place duck breasts skin-side down in the skillet and sear for 6-8 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and sear for 2-3 minutes on the other side for medium-rare.Serve: Slice the duck breast thinly. Serve with potato gratin and balsamic cherry sauce.
