Duck Breasts With Port Finishing Sauce
This recipe is a delightful combination of tender duck breasts, sweet dried cherries, and rich port sauce. The duck is perfectly cooked, with crispy skin and juicy meat, making it a luxurious dish that is sure to impress. The sweet and tangy flavors of the cherries and port sauce complement the savory duck, creating a harmonious balance of flavors. It's a dish that's perfect for a special occasion or a romantic dinner at home. Serve this elegant dish to elevate your dining experience and delight your taste buds.
— Constant Cookbook
Ingredients
- 2 boneless Muscovy duck breast halves, 1 3⁄4 to 2 lb.
- total
- Salt and freshly ground pepper, to taste
- 1⁄2 cup port
- 1⁄2 cup dried cherries
- 2 Tbs. minced shallots
- 6 Tbs. port finishing sauce*
Instructions
- Preheat an oven to 400°F.
- Using a sharp knife, score the skin of the duck breasts by making a crisscross pattern, being careful not to cut into the flesh. Season the duck on both sides with salt and pepper. Cover with plastic wrap and set aside.
- In a small saucepan over medium-high heat, bring the port and dried cherries to a boil. Remove from the heat, cover and let stand for 10 minutes. Return the pan to medium-high heat and cook until the liquid is reduced to 1 Tbs., about 5 minutes. Set aside.
- In a large, ovenproof, nonstick fry pan over medium-high heat, arrange the duck breasts, skin side down, and cook until the skin is evenly golden and crispy, 5 to 7 minutes. Turn the duck breasts over and spoon off the excess fat from the pan. Transfer the pan to the oven and cook for 5 to 7 minutes more. To check for doneness, make an incision with a sharp knife; the breast should be reddish pink for medium-rare and very pale pink for medium. Transfer the duck breasts to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.
- Pour off the excess fat from the pan. Set the pan over medium heat, add the shallots and cook until soft and translucent, 2 to 3 minutes. Add the cherries and their liquid along with the port finishing sauce. Stir until the sauce is just heated through, about 1 minute; do not reduce the sauce. Cut the duck breasts on the diagonal into slices 1/2 inch thick and arrange on warmed plates. Pour the sauce over the duck and serve immediately. Serves 2.
- Williams-Sonoma Kitchen
- * Available at Williams-Sonoma stores.
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