SEARED DUCK BREASTS WITH CHERRY-PORT SAUCE
Steps:
- In a small saucepan over medium heat, warm the broth 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 diamond pattern, being careful not to cut into the meat. Heat a sauté pan over medium-low heat. Place 2 duck breast halves, skin side down, in the pan and cook until the skin is very crisp and golden, 10 to 12 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3 to 5 minutes more for rare to medium-rare, or until done to your liking. Transfer the duck to a cutting board and cover loosely with aluminum foil. Pour off the excess fat from the pan, reserving the fat for another use. Repeat to cook the remaining duck breast halves. Pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, 2 to 3 minutes. Add the port, bring to a boil and cook until it is almost evaporated, about 2 minutes. Add the broth and cherries and the demi-glace, and cook until slightly thickened, 1 to 2 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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Rahat Ansari
[email protected]I would not recommend this dish to others.
Rebecca Dim
[email protected]I would recommend this dish to others.
Gabzy Pee
[email protected]This dish was a bit too expensive for me.
Zohaib Ali tanoli
[email protected]I thought the sauce was a bit too sweet.
Jony Shikdar
[email protected]This dish was a bit too rich for my taste.
Aakhil Beedasee
[email protected]I'm not sure I would make this dish again.
Ishaan Rambharose
[email protected]This is a great recipe for a special occasion.
Bethany Walden
[email protected]I would definitely make this dish again.
Kusi Sad
[email protected]This was the best duck dish I've ever had!
Rosalia Dike
[email protected]I'm not a big fan of duck, but I thought this dish was pretty good.
Sago boi
[email protected]This dish was too complicated for me. I ended up burning the duck breasts.
Julia Rauda
[email protected]The duck breasts were a bit dry, but the sauce was delicious. I would recommend cooking the duck breasts for a shorter amount of time.
Nabisere Habiibah
[email protected]This dish was a bit more work than I expected, but it was worth it. The duck breasts were cooked perfectly, and the sauce was amazing. I served it with roasted vegetables, and it was a delicious meal. I would definitely make this again for a special
BiTbAcOn Gaming
[email protected]I wasn't sure what to expect when I made this dish, but I was pleasantly surprised. The duck breasts were cooked perfectly, and the sauce was rich and flavorful. I served it with mashed potatoes and green beans, and it was a delicious meal. I will de
Hanaa Fadhil
[email protected]This was my first time cooking duck, and I was really impressed with how easy it was. The recipe was clear and concise, and the dish turned out beautifully. The duck breasts were cooked to perfection, and the sauce was delicious. I will definitely be
Daisy clements
[email protected]I've made this dish several times now, and it always turns out perfectly. The duck breasts are always juicy and tender, and the sauce is amazing. I love the combination of sweet and savory flavors. I highly recommend this recipe!
Nour Eid
[email protected]This dish was absolutely incredible! The duck breasts were cooked perfectly, and the cherry port sauce was rich and flavorful. I served it with roasted potatoes and asparagus, and it was a hit with my family. I will definitely be making this again!