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.
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Diane T S Cooke
[email protected]This recipe is a must-try for any duck lover. The duck is cooked perfectly and the sauce is incredible. I highly recommend this dish.
Gulshad butt
[email protected]I love this recipe! It's so easy to follow and the results are always amazing. The duck is always cooked perfectly and the sauce is so flavorful. I highly recommend this recipe to anyone who loves duck.
Danielle Dale
[email protected]This is my new favorite duck breast recipe. The duck is cooked perfectly and the sauce is delicious. I highly recommend this dish.
Sd Sultan
[email protected]This recipe is a winner! The duck is cooked to perfection and the sauce is amazing. I will definitely be making this again.
nkululeko mwelase
[email protected]I've made this recipe several times now and it's always a hit. The duck is always cooked perfectly and the sauce is incredible. I highly recommend this recipe.
Momin Momin
[email protected]This is a great recipe for a special occasion dinner. The duck is cooked perfectly and the sauce is divine. I highly recommend this dish.
Djfkjf Jxjfid
[email protected]I was really impressed with this recipe. The duck was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Laniya Waters
[email protected]This recipe is a keeper! The duck was cooked perfectly and the sauce was amazing. I will definitely be making this again.
danganronpa child
[email protected]I've tried many duck breast recipes, but this one is by far the best. The duck is always juicy and flavorful, and the sauce is the perfect balance of sweet and savory. I highly recommend this recipe to anyone who loves duck.
Roger
[email protected]This was my first time cooking duck breast and it turned out perfectly! The recipe was easy to follow and the duck was cooked to perfection. The cherry port sauce was also delicious. I will definitely be making this again.
Umar Bai
[email protected]I love this recipe! It's so easy to follow and the results are always amazing. The duck is always cooked perfectly and the sauce is so flavorful. I highly recommend this recipe to anyone who loves duck.
Noemi Gabarre
[email protected]This dish is absolutely stunning! The presentation is beautiful and the flavors are out of this world. I was really impressed with how easy it was to make, too. I will definitely be making this again for my next dinner party.
Sarita Jha
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did! The duck was cooked perfectly and the sauce was incredible. I will definitely be making this again.
Victor Steven
[email protected]I've made this recipe several times now, and it always turns out amazing. The duck is always juicy and flavorful, and the sauce is the perfect complement. It's definitely a favorite in my household!
Thirdborn Secborn
[email protected]This duck breast recipe is a game-changer! The cherry port sauce is absolutely divine, and the duck is cooked to perfection. I highly recommend this dish for a special occasion dinner.