Seared duck breast with cherry-Port wine sauce

Seared duck breast with cherry-Port wine sauce

Based on 25 ratings

Difficulty

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

Ingredients

Servings2
300 g
duck breast fillets
225 g
sour cherries (pitted, fresh or frozen)
30 ml
tawny Port
1
shallots
tbsp
butter (chilled)
90 ml
chicken broth
1 tbsp
honey
½
orange (zest)
1 sprigs
thyme
salt
pepper
MetricImperial

Utensils

cutting board, knife, large frying pan, aluminium foil, fine grater

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Nutrition per serving

Cal601
Protein35 g
Fat37 g
Carb28 g
  • Step 1/4

    Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.
    • 1 shallots
    • 300 g 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.
    • 90 ml chicken broth
    • 225 g sour cherries
    • 30 ml tawny Port
    • 1 tbsp honey
    • 1 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!
    • tbsp butter (chilled)
    • ½ 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!

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