Panfried Duck Breasts With Dried Cherry-Port Sauce |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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In 'Williams-Sonoma : American' Ingredients:
1/2 cup tawny port |
1/2 cup dried cherries |
4 boneless duck breast halves, about 7 oz. each |
salt |
fresh ground black pepper |
2 tablespoons finely chopped shallots |
1 cup chicken stock |
2 tablespoons chilled unsalted butter |
Directions:
1. In a small bowl, combine the Port and dried cherries; set aside.
2. Using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
3. In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
4. Season the breasts on both sides with the salt mixture.
5. Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
6. Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
7. Holding the breasts back with a spatula, pour the fat out of the pan.
8. Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
9. Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
10. Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
11. Add the shallots and cook, stirring often, until softened, about 2 minutes.
12. Add the Port and cherries and bring to a boil over high heat.
13. Cook until the Port is reduced almost to a glaze, about 1 minute.
14. Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
15. Remove from the heat.
16. Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
17. Season to taste with salt and pepper; keep warm.
18. Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
19. Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
20. Spoon some sauce over each breast and serve immediately.
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