About
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
Directions
Step 1 -Place the duck breast halves between two sheets of plastic wrap and pound them lightly until they are each about 1/2-inch thick.
Step 2 -Remove and discard the plastic wrap.
Step 3 -Score the skin with a 3/4-inch diamond pattern using a sharp knife. Do not cut into the flesh.
Step 4 -In a large skillet, melt 1 tablespoon of the butter over medium-high heat.
Step 5 -Season the duck with salt and pepper.
Step 6 -Add the duck to the skillet skin side down, and cook until brown and crispy, about 5 minutes.
Step 7 -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.
Step 8 -Remove the duck from the heat and transfer them to a cutting board or plate, tenting with foil to keep them warm.
Step 9 -Allow the duck to rest for 10 minutes.
Step 10 -Reserve 2 tablespoons of the drippings of the duck fat in the skillet, and discard the rest.
Step 11 -Add the shallot to the duck drippings and stir for 30 seconds over medium heat.
Step 12 -Add in the broth, the cherries, the port wine, and the honey.
Step 13 -Increase the heat to high and bring the sauce to a boil until it is reduced to a glaze, stirring constantly, about 3 minutes.
Step 14 -Once reduced, whisk in the remaining 1 tablespoon of the butter.
Step 15 -Season to taste.
Step 16 -Slice the duck.
Step 17 -Serve, spooning the sauce over the duck.
