Duck Breast with Cherries and Port Sauce

Duck Breast with Cherries and Port Sauce

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

< Back to All Advent Recipes

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.