Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

DUCK BREASTS WITH CHERRY-PORT SAUCE

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 30 minutes
Totaltime: 1 hour 0 minutes

Ingredients

  • 1-1/2 cups fruity red wine, Shiraz, or Merlot
    1 cup ruby port
    One 1-1/4 -inch piece fresh ginger, peeled
    1 Tbs. granulated sugar
    1 Tbs. balsamic vinegar
    1 tsp. cornstarch
    2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
    Kosher salt and freshly ground black pepper
    2 Tbs. coarsely cracked black peppercorns
    6 small or 3 large skin-on duck breasts (about 3 lb. total)
    Garnish:
    green peas
    small oven brown potatoes

Preparation

  • Put the wine, port, ginger, and sugar in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.

    In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.

    Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.

    Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

    Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.
Have you tried the recipe?

Duck breasts with cherry-port sauce

Add Comment

* Required information
1000
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook