|600 g||duck breast fillets|
|450 g||sour cherries (pitted, fresh or frozen)|
|60 ml||tawny Port|
|3 tbsp||butter (chilled)|
|180 ml||chicken broth|
Red, Pinot Noir
The acidity and freshness of this wine goes excellently with a fatty meat like duck.
Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.
Heat a heavy-bottomed frying pan over medium-high heat. Add duck to pan, skin side-down, and cook until skin is browned and crisp, approx. 5 min. Reduce heat to medium, flip duck breasts, and cook until browned and cooked through, approx. 5 – 8 min.
Transfer duck to cutting board, cover with foil to keep warm, and let rest. Pour off most of the duck drippings from the frying pan, leaving enough in the pan to coat. Add shallots and sauté over medium heat until fragrant. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often.