Seared duck breast with cherry-Port wine sauce

Seared duck breast with cherry-Port wine sauce

9 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g
duck breast fillets
450 g
sour cherries (pitted, fresh or frozen)
60 ml
tawny Port
2
shallots
3 tbsp
butter (chilled)
180 ml
chicken broth
2 tbsp
honey
1
orange (zest)
2 sprigs
thyme
salt
pepper
Metric
Imperial
  • 600 g duck breast fillets
  • 450 g sour cherries (pitted, fresh or frozen)
  • 60 ml tawny Port
  • 2  shallots
  • 3 tbsp butter (chilled)
  • 180 ml chicken broth
  • 2 tbsp honey
  • 1  orange (zest)
  • 2 sprigs thyme
  • salt
  • pepper

Utensils

  • large frying pan
  • fine grater
  • aluminum foil
  • cutting board
  • knife

Enjoy with

Red, Pinot Noir
The acidity and freshness of this wine goes excellently with a fatty meat like duck.

Nutrition per serving

Cal
601
Protein
35g
Fat
37g
Carb
28g

Step 1/4

Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.
  • 2 shallots
  • 600 duck breast fillets
  • salt
  • pepper
  • cutting board
  • knife

Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.

Step 2/4

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.
  • large frying pan

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.

Step 3/4

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.
  • 180 ml chicken broth
  • 450 sour cherries
  • 60 ml tawny Port
  • 2 tbsp honey
  • 2 sprigs thyme
  • aluminium foil
  • cutting board

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.

Step 4/4

Remove thyme sprigs, then whisk in butter and orange zest and season with salt and pepper. Thinly slice duck breast and transfer to serving plate. Spoon sauce over duck and serve.  Enjoy!
  • 3 tbsp butter (chilled)
  • 1 orange (zest)
  • salt to taste
  • pepper to taste
  • fine grater
  • cutting board
  • knife

Remove thyme sprigs, then whisk in butter and orange zest and season with salt and pepper. Thinly slice duck breast and transfer to serving plate. Spoon sauce over duck and serve. Enjoy!