We were blown away by the range, price and incredible freshness of the produce in the French markets we had visited on this retreat. On one such early morning visit, I found myself in a state of some trepidation, wondering what to buy for that evening’s meal. The apprehensiveness was brought on by a decision made about ten hours previously. Saying “Yes” to the voice in my head; “Will I open another bottle of Rosé?” was not a good idea. An excess of wine, no matter how pleasant, is of no assistance to decision-making. I couldn’t make a choice. The lamb looked nice. But, what to have with it? The beef looked lovely. But they cut it in such a strange way. The fish also looked excellent but, which fish? How might I cook it? What would I serve alongside? Too many decisions.
Hence, when I saw a fantastic big display of burstingly (yes, there is such a word) fresh cherries, I knew it had to be Duck Breast, Broad Beans and Tangy Cherry Sauce. This is really very easy to prepare. First, pop the ‘market fresh’ broad beans out of their shells.
Rinse and photograph the cherries.
Add two tablespoons of sugar to the cherries (in a saucepan, not in the colander). Heat until the cherries are soft and there is a delicious tangy sauce.
Side note on French markets and cherries: One can buy pretty well anything related to cooking in the average French market. Though I didn’t get one on this trip, I since bought a cherry stoner. (Not a cheery stoner. That’s a hangover from the ’60s). It will feature at a later date, I’m sure.
Cut some diagonal slices through the fat but not the meat of the huge duck breast.
Fry the breast, skin side down on a medium heat for 7 minutes without poking or messing around. Turn the meat over and fry for an additional 3 minutes.
Remove from the heat and allow to rest for 5 minutes. Use the 5 minutes to boil the beans. You should have time to spare. They only need to be warmed through, if they are very fresh. Slice the duck into thin slices on the same lines as the fat cuts. Spoon some of the sauce over the meat and serve with fresh potatoes.
I served it with a nice St. Emilion red. Given that we were on holidays, one thing led to another, as it were, and the next day became another decision free zone. That’s what holidays are all about, aren’t they?
Sofia | 8th August 2014
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I’m in France at the moment, and I too am blown away buy just how much more better and intense the fruit tastes here with regards to where I live (Barcelona). What a beautiful meal you’ve cooked up here!
Sofia | 8th August 2014
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PS sorry, I know it’s incorrect to say “more better”…
Conor Bofin | 9th August 2014
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Thanks Sofia, more better is fine with me. Just as long as it’s so much more better!
Best,
C
Melissa @ The Glen House | 8th August 2014
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I’m still laughing at the ‘cheery stoner’ line…..
Conor Bofin | 9th August 2014
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Thanks Melissa. I have known a few of them in my time.
StefanGourmet | 8th August 2014
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Those cherries were a steal indeed, Conor. I bet they worked very well with duck breast and fava beans. I recently prepared pigeon with cherries and found it difficult to find a wine that could cope with the sweetness and tanginess of the cherries.
Conor Bofin | 9th August 2014
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The St. Emilion worked pretty well. That Le Loupe was great value and has great fruitiness (and a nice bit of tannin too).
katechiconi | 8th August 2014
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I think you’ll find it’s the ducks that have the huge breasts, not the French…. Unless that’s Magret de Femme Française, as opposed to Magret de Canard, of course?
Conor Bofin | 9th August 2014
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Kate, I don’t think I can comment. You are trying to drag me into a mire of double entendres. I do enjoy an occasional one but….
babso2you | 8th August 2014
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Lovely looking meal!
Conor Bofin | 9th August 2014
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Thanks Barb. It was pretty tasty.
babso2you | 9th August 2014
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Are all breasts that big in France? 🙂
Conor Bofin | 9th August 2014
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No comment. The Wife may be reading this!
babso2you | 9th August 2014
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LOL! Have a lovely day! ^..^
Our Growing Paynes | 8th August 2014
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Ooh la la. What a lovely meal. The first time I had duck was in Scotland and it came with a black cherry sauce. I was hooked!
Conor Bofin | 9th August 2014
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It’s a great combination Virginia. I cooked some pork with cherry sauce recently too. Delicious.
Our Growing Paynes | 9th August 2014
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Duck goes with so many things, shame it’s so pricey where I live.
Linda Duffin | 8th August 2014
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I’m with Melissa on the cheery stoner. Still chuckling. Duck and cherries, what’s not to like?
Conor Bofin | 9th August 2014
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Thanks Linda. Now that I have the stoner, I need to get up close and personal with some more cherries. Though, I see they are five times the price over here. That is putting me off.
anotherfoodieblogger | 8th August 2014
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I’m glad I’m not the only who who puts food on the floor to take photos. “Where else?” as you say… Lovely dinner Conor!
Conor Bofin | 9th August 2014
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Most food that goes on our floor gets scoffed by the dog. She is incredibly fast in her reflexes.
Amanda | 8th August 2014
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So simple and beautiful. As for drinking too much wonderful wine and it not helping with decision-making…..I have no experience with that at all. Everything I do while drinking seems like a great idea. No indecision here. Keep pouring.
Conor Bofin | 9th August 2014
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Thanks Amanda,
Perhaps the best thing to do is to drink into the early hours and then go straight to the market. No difficult decisions then…
Jody and Ken | 9th August 2014
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Duck! Of course. Isn’t it grand how duck is kind in the South-West of France? (oOkay, there are a few goose duchies.) It’s hard to eat poorly in that part of the world, unless you’re a dreadful cook or have an unerring nose for bad restaurants. Ken
Conor Bofin | 9th August 2014
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Too true Ken. It’s hard to come back to Ireland and readjust the fresh produce meter.
Eha | 9th August 2014
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The St Emilion really aided your wonderful wit: fun to read, kind Sir! Duck and cherries and potatoes . . . great meal . . . I am trying to taste the broad beans on that plate, ’cause the combination is new to me: guess I’ll have to try myself come summer 🙂 !
Conor Bofin | 9th August 2014
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Do that Eha. You will not be disappointed. A nice bottle of St. E helps most situations.
Food,Photography & France | 9th August 2014
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Top dinner…..the bottle opening decision often stands between me and complicated decisions….like what to eat. Glad you’re enjoying your time in France….and a cherry stoner is an incontournable as far as kitchen kit is concerned 🙂
Conor Bofin | 9th August 2014
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Opening the bottle does tend to make the other decisions go further into the future as well as making them seem less important. Looking forward to using the stoner.
Best,
C
dedy oktavianus pardede | 9th August 2014
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if French had a duck with cherry, Chinese with their plum,but we Indonesian keep itwith chillipepper as always, lo
Conor Bofin | 9th August 2014
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Why does that not surprise me Dedy? I think yo use it with everything.
Best,
Conor
ChgoJohn | 10th August 2014
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What a fantastic meal, Conor! Restaurant quality, to be sure. We made few decisions during our recent holiday. There was wine with dinner and another bottle at night on the terrace. I don’t remember many decisions — nor anything else for that matter — being reached after the last of the wine was poured. Slept good, though.
Conor Bofin | 10th August 2014
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Slept too good John. Therein lies the problem….
trixfred30 | 11th August 2014
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How is the beef cut? I am intrigued.
Conor Bofin | 11th August 2014
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They use all sorts of very different cuts. They wrap the fillet in fat. The best cut, to my mind is the ‘cote de boeuf’ I big steak with a rib hanging on the side. There is little wrong with the way they do it. It’s just pretty different.
trixfred30 | 11th August 2014
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I’ve tried the chicken supreme with the bone hanging out of that (didn’t make much difference to me to be honest) but not a steak with the bone attached…off to the butchers, see what they make of cutting a steak with the bone attached….
Conor Bofin | 11th August 2014
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Sometimes called a Porterhouse. It is over here anyway. They are usually big enough to serve two or three.
trixfred30 | 11th August 2014
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Oh I’ve tried that. The only problem was that it just looked like a pork chop. Crap M&S. And it didn’t serve one, let alone two or three
Karen | 11th August 2014
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One of my favorite meals to have during the summer when fresh cherries are in the market. A great choice when there are too many choices to choose from. 🙂
Conor Bofin | 12th August 2014
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Thanks Karen for your ‘choice’ comment.