Recipe by Dr. Jenny
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.
Top Review by cahartley
YEARS ago I had THE BEST roast duck with a cherry brandy sauce, have been looking for such a sauce for duck and found this one. I did use brandy and it was wonderful but next time I'll eliminate the duck fat and, perhaps, substitute butter. The sauce is an EXCELLENT companion for duck as opposed to the ever present orange accompaniment which I never care for anyway.
Maybe when I make this sauce again it'll rate 5 stars!... ;)
- 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 See How It's Made
- 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.
- 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.
- 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.
- Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
- 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.
- Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
- Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 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.