Seared Duck Breast With Cherries And Port Sauce
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Tawny Port1 tbsp
Orange Blossom HoneyDirections:
1
Place duck breast halves between 2 sheets of plastic wrap
2
Pound lightly to even thickness (about 1/2 to 3/4 inch)
3
Discard plastic wrap
4
Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh)
5
DO AHEAD: Can be made 8 hours ahead
6
Cover and chill
7
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
8
Sprinkle duck with salt and pepper
9
Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes
10
Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare
11
Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes
12
Meanwhile, pour off all but 2 tablespoons drippings from skillet
13
Add shallot to skillet and stir over medium heat 30 seconds
14
Add broth, cherries, Port, and honey
15
Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes
16
Whisk in 1 tablespoon cold butter
17
Season sauce to taste with salt and pepper
18
Thinly slice duck
19
Fan slices out on plates
20
Spoon sauce over and serve
21
Place duck breast halves between 2 sheets of plastic wrap
22
Pound lightly to even thickness (about 1/2 to 3/4 inch)
23
Discard plastic wrap
24
Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh)
25
DO AHEAD: Can be made 8 hours ahead
26
Cover and chill
27
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
28
Sprinkle duck with salt and pepper
29
Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes
30
Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare
31
Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes
32
Meanwhile, pour off all but 2 tablespoons drippings from skillet
33
Add shallot to skillet and stir over medium heat 30 seconds
34
Add broth, cherries, Port, and honey
35
Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes
36
Whisk in 1 tablespoon cold butter
37
Season sauce to taste with salt and pepper
38
Thinly slice duck
39
Fan slices out on plates
40
Spoon sauce over and serve
41
What to drink: With the duck, pour a medium-bodied red from Spain's Rioja region
42
We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes
43
With the duck, pour a medium-bodied red from Spain's Rioja region
44
We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes