Instructions
Follow the steps and taste along the way.
Cook the millet
Rinse the millet in a sieve, first with cold water and then with hot water. Put it in a saucepan with 600 ml of water, add 4 g of salt, and bring to a boil. Cover and simmer over low heat for 15 minutes, then remove from the heat and leave to stand for another 5 minutes.
Sauté the mushrooms
Slice the mushrooms. Heat the olive oil in a pan, add the mushrooms, and spread them out in a single layer. Cook for 7–9 minutes, stirring occasionally, until the liquid has evaporated and the edges are golden brown. Season with 2 g of salt and set aside.
Sear and finish cooking the duck
Preheat the oven to 180 °C. Score the skin of the duck breasts in a shallow crosshatch pattern, taking care not to cut into the meat. Pat the meat dry, season with 3 g of salt and 1 g of pepper. Place it skin-side down in a cold, dry pan and heat over medium heat for 8–10 minutes, allowing the fat to render slowly and the skin to become crisp. Pour off the excess fat from the pan, turn the breasts over, and sear for 2 minutes. Transfer them to a roasting dish and finish cooking in the oven for about 6–10 minutes, until the thickest part reaches 63 °C. Leave the meat to rest for 5 minutes before slicing.
Make the sour cherry sauce
Pour off the remaining fat from the pan used for the duck, leaving only a thin coating on the bottom. Add the finely chopped shallot and cook, stirring constantly, for 2 minutes. Pour in the stock and balsamic vinegar, scrape up the browned bits with a wooden spoon, and add the sour cherries. Cook for 6–8 minutes, until the cherries soften and the sauce thickens slightly. Stir in the butter and the remaining 3 g of salt and 0.5 g of pepper.
Finish the millet and serve
Fluff the cooked millet with a fork and toss it with the sautéed mushrooms. Slice the duck breasts across the grain. Divide the millet and mushrooms among plates, add the duck, and spoon over the sour cherry sauce.
