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    Duck Breast with Cherry/Port Sauce

    Duck has always been a favorite of mine although I don’t prepare it often when I do I try to use a different sauce to accompany the dish. I love the taste of a good Port in a sauce and lately have had cherries on my mind. So with that I decided to try combining the two too go with the breast.

    You will need:

    Whole Duck Breast – one/serving
    Port Wine – approx. 1 TBSP/serving – I used Porto Fino
    Cherry Preserves – approx. 1/8 cup/serving – I used Bonne Maman from France although you can use your own favorite dark cherry preserve.
    Butter – unsalted – approx. 1 TBSP/serving.

    Heat a sauté pan large enough to hold breast(s) to medium – carefully place breast(s) skin side down to the pan and cook until fat is rendered and skin is crisp the amount of time needed will depend on the size of the meat. Turn the duck over to the meat side and place in a pre-heated 350 degree F oven to finish. NB: Duck should be served pink. Remove the pan from the oven and place duck on a plate, cover with foil and prepare sauce.

    Pour off any excess fat carefully add the Port Wine scrapping up the fond at the bottom of the pan. Reduce the wine to about half and add the cherry preserves then cook until it melts and add the butter one TBSP at a time swirling it until it is completely emulsified. Slice duck breast(s) to your desired thickness for presentation (alternatively serve whole). Plate the breast(s) and pour cherry sauce over them and enjoy!

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