"Imagine a cooked to perfection duck breast that is served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors just leaves wanting more.
Sweet, tart, and super delicious. A show stopper to any dinner parties with family and friends."
Duck Breast with Port and Cherry Sauce
5
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A Note from Feedfeed
A beautiful recipe to prepare for a holiday meal or special winter occasion-this roasted duck breast with cherry port sauce will make you feel like you're dining at a vintage gastropub. Serve alongside a simple arugula salad and you and your dinner guests will be thrilled!
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Prep time: 10mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 duck breasts
- 3 shallots
- 1 cup Port wine
- 2 cups pitted cherries
- 2 tablespoons black cherry preserve
- 1/4 chicken stock
Method
Step 1
Using a sharp knife, score the fat covering each breast in a crosshatch pattern at about ½-inch intervals. Make sure that you go all the way through the fat but without cutting into the flesh. Salt and pepper generously the breasts on both sides.
Step 2
Place the skin down in a heavy skillet and place over gentle heat, and cook until most of the fat is rendered and the skin is deeply browned and crispy, 10 to 12 minutes. Turn the breast to the other side, raise the heat to medium-high, and cook for another 5 to 7 minutes.
Step 3
Remove the breast from the pan and place it in dish. Cover with aluminum foil.
Step 4
Pour off most of the fat from the pan (the original pan that the breast was cooked in and reserve the poured-off fat for another use).
Step 5
Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes.
Step 6
Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced right down and the pan is quite dry.
Step 7
Add the cherries, cherry preserve, and chicken stock.
Step 8
Bring back to a boil and boil until reduced by more than half and the sauce is syrupy. If you prefer a thicker sauce, add the cornstarch mixture and boil for a few minutes longer.
Step 9
Slice the breast against the grain and diagonally. Spoon the cherry sauce over the duck. Serve immediately