Duck Magrene with Marasca Cherries

Crush the peppercorns and rosemary leaves in a mortar and pestle, then add the lemon juice and extra virgin olive oil. Process until you obtain a fragrant, even marinade, suitable for distributing the flavors over the surface of the meat.

Rub the marinade over the duck breast a few hours before cooking. Cover the meat and let it marinate, allowing the flavors to penetrate the surface and the lemon juice to help brighten the flavor profile.

Heat one skillet Without adding any fat, place the duck breast skin-side down. Cook over high heat for about 10 minutes, without moving it, until the skin is nicely browned and the fat has rendered, forming a golden brown surface.

Temporarily remove the skillet from the fire, salt the meat and moisten it with (1.41 oz) 40 g of Morlach Blood. Wait about 2 minutes, then put the breast back on the heat keeping the skin in contact with the skillet, until the surface begins to pearl.

Add the butter, turn the breast over, and cook for 1 minute. The butter should melt and coat the meat, while the surface should be shiny and golden brown without losing its browning.

Grate only the pulp of the golden apple and cook it in skillet with the onion and butter. Cook until the apple and onion soften and the sauce becomes fragrant, without letting it brown too much.

Pour the Sangue Morlacco into the sauce, add the aromatic reduction and add the morello cherries, even frozen ones. Bring the mixture bring to a low boil, stirring carefully to combine the fruit, the aromatic base and the alcoholic part.

Simmer the sauce until it reaches the desired consistency: it should be hot, concentrated, and thick enough to coat a spoon. Slice the duck, arrange it on a rack of bread, and serve with the morello cherry sauce.