Rich and tender duck breasts paired with a sweet and savory cherry-port sauce make for an elegant dish that’s perfect for a special occasion or an intimate dinner. The deep flavors of tawny port and honey complement the richness of the duck, while fresh cherries add a burst of sweetness.
Yields: 2 servings
Ingredients:
- 2 (6-ounce) duck breasts
- 2 tablespoons unsalted butter
- Salt & pepper, to taste
- 1/4 cup finely chopped onion
- 1/2 cup low-sodium chicken broth
- 1 cup halved & pitted sweet cherries
- 3 tablespoons tawny port
- 1 tablespoon honey
Instructions:
- Prep the Duck Breasts: Pound the duck breasts to an even thickness of about 1/2 to 3/4 inch. Using a sharp knife, score the skin in a diamond pattern, making cuts about 3/4 inch apart. Be careful not to cut into the flesh of the duck.
- Cook the Duck Breasts: Melt 1 tablespoon of butter in a heavy skillet over medium-high heat. Season both sides of the duck breasts with salt and pepper. Place the duck breasts skin-side down into the hot skillet. Cook for about 5 minutes or until the skin is well-browned and crispy. Flip the duck breasts over and cook for another 4 to 6 minutes, or until they reach medium-rare doneness. Transfer the duck to a warm plate and cover with foil to rest.
- Make the Cherry-Port Sauce: Remove all but 2 tablespoons of the fat from the pan. Add the chopped onion and cook over medium heat until softened and translucent, about 3 minutes. Add the cherries, port, chicken broth, and honey. Increase the heat to high and cook until the sauce has thickened slightly, about 3 to 4 minutes. Whisk in the remaining tablespoon of butter, and adjust salt and pepper to taste.
- Serve: Thinly slice the rested duck breasts against the grain and plate. Spoon the cherry-port sauce over the top, and serve immediately with Advent Day 12 Wine.