Panfried Duck Breasts With Dried Cherry-Port Sauce

In 'Williams-Sonoma : American'

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • In a small bowl, combine the Port and dried cherries; set aside.
  • 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.
  • In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
  • Season the breasts on both sides with the salt mixture.
  • Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
  • Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
  • Holding the breasts back with a spatula, pour the fat out of the pan.
  • Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
  • Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
  • Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
  • Add the shallots and cook, stirring often, until softened, about 2 minutes.
  • Add the Port and cherries and bring to a boil over high heat.
  • Cook until the Port is reduced almost to a glaze, about 1 minute.
  • Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
  • Remove from the heat.
  • Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
  • Season to taste with salt and pepper; keep warm.
  • Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
  • Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
  • Spoon some sauce over each breast and serve immediately.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"In 'Williams-Sonoma : American'"
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    In 'Williams-Sonoma : American'
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