Seared Duck Breast With Cherry-Port Sauce |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup unsalted chicken stock (or canned broth) |
1/2 cup pitted dried cherries |
2 (6 ounce) boneless duck breast halves |
salt, to taste |
fresh ground pepper, to taste |
1 shallot, minced |
1/4 cup port wine (i used ruby port) |
1 tablespoon chicken demi-glace |
2 tablespoons unsalted butter, at room temperature, cut into small pieces |
Directions:
1. 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.
2. 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.
3. 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.
4. Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
5. 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.
6. Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
7. Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes.
8. Add the butter and whisk until completely incorporated.
9. Taste and season with salt and pepper.
10. 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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