SEARED DUCK BREAST WITH CHERRY-PORT SAUCE
So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.
Provided by Dr. Jenny
Categories Duck Breasts
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, warm the stock until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat.
- Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
- Heat a large saute pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12-15 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3-5 minutes more for rare to medium-rare, or until done to your liking.
- Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
- Pour off all but 1 Tb fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
- Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
- Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes.
- Add the butter and whisk until completely incorporated.
- Taste and season with salt and pepper.
- Using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. Pour the sauce over the meat and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tanvir Ali
[email protected]I'm allergic to cherries. Can I substitute another fruit in the sauce?
AASHAUNTA Djsbjfsgd
[email protected]This recipe is a bit pricey, but it looks worth it.
MOHAMMADH SHANTO
[email protected]I'm not a big fan of duck, but this recipe sounds delicious.
Khan Nabi
[email protected]This looks like a great recipe! I can't wait to try it.
Ishtiaque Arain
[email protected]I would definitely recommend this recipe to anyone who loves duck breast.
Yaseen Rehman
[email protected]This recipe was a bit too complicated for me, but the duck breast turned out great.
Rituz ff
[email protected]The duck breast was a bit overcooked for my taste, but the cherry port sauce was delicious.
Future Stars
[email protected]This was my first time cooking duck breast and it turned out great! The recipe was easy to follow and the duck was cooked perfectly.
Munazim Shah
[email protected]I've made this dish several times and it's always a crowd-pleaser. The duck is always cooked perfectly and the sauce is to die for.
Lukman Budeis
[email protected]This recipe was easy to follow and the results were amazing. The duck was cooked perfectly and the sauce was rich and flavorful.
Hamza Rajpoot
[email protected]The duck breast was cooked perfectly, and the cherry port sauce was delicious. I would definitely recommend this recipe.
Alecia McDonald
[email protected]This seared duck breast recipe was a hit! The cherry port sauce was the perfect complement to the duck, and the whole dish was cooked to perfection. I will definitely be making this again.