Seared Duck with Cherries and Port Sauce is something you’d expect to see on the menu at a 5-star restaurant, but it’s absolutely possible to make it from the comfort of your own kitchen. The duck is fatty and savory, with a rich flavor perfect for contrasting with the sweet and tart flavor of cherries and a homemade wine sauce. Bold and beautiful in both taste and presentation, Seared Duck with Cherries and Port Sauce will make you feel like a top-tier chef while you make it and a VIP while you eat it!
Ingredients• 2 (5-6 ounce) duck breast, halved • 2 tablespoons butter, divided • salt, to taste • pepper, to taste • 1/4 cup shallot, finely chopped • 1/2 cup low-sodium chicken broth • 8 sweet red cherries, halved and pitted • 2 tablespoons Tawny Port wine • 1 tablespoon orange blossom honey
Place the duck breast halves between two sheets of plastic wrap and pound them lightly until they are each about 1/2-inch thick.
Remove and discard the plastic wrap.
Score the skin with a 3/4-inch diamond pattern using a sharp knife. Do not cut into the flesh.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat.
Season the duck with salt and pepper.
Add the duck to the skillet skin side down, and cook until brown and crispy, about 5 minutes.
Reduce the heat to medium and turn the breasts over and cook until the desired doneness, about 4 minutes for small breasts and 8 minutes for large breasts.
Remove the duck from the heat and transfer them to a cutting board or plate, tenting with foil to keep them warm.
Allow the duck to rest for 10 minutes.
Reserve 2 tablespoons of the drippings of the duck fat in the skillet, and discard the rest.
Add the shallot to the duck drippings and stir for 30 seconds over medium heat.
Add in the broth, the cherries, the port wine, and the honey.
Increase the heat to high and bring the sauce to a boil until it is reduced to a glaze, stirring constantly, about 3 minutes.
Once reduced, whisk in the remaining 1 tablespoon of the butter.
Season to taste.
Slice the duck.
Serve, spooning the sauce over the duck.