Wild Duck Breast in Sour Cherry Sauce

Salt and pepper the wild duck breasts and fry them very hot in clarified butter, skin side down, then turn them over and continue frying briefly. Place the breasts skin side up in a casserole or roasting pan next to each other and continue roasting in the oven preheated to 190 °C for approx. 15 to 20 minutes, depending on the desired degree of cooking. Then turn off the heat and let the breasts rest for another 5 to 10 minutes with the oven slightly open. In the meantime, prepare the sour cherry sauce. For this, pour off the gravy, deglaze with red wine and game stock or beef broth and let everything boil down by about a third. Then stir in the sour cherry jam and the sour cherry liqueur. Continue to simmer over medium heat until the sauce is nicely thickened (dust with a little flour if necessary). Carve the wild duck breasts, arrange in portions, pour the sauce all around and garnish everything with sour cherries tossed in butter.

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