Seared Duck Breast with Port Wine Cherry Sauce

0 0
Seared Duck Breast with Port Wine Cherry Sauce

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Old school but stands the test of time. A lot of duck you see rolled in pancake at Asian restaurants or confiet for a filling but that can be a waste of an amazing piece of meat. I love this as a snack and serve it like sashimi on a plate, eat it with chop sticks works fantastic. Here is my take on an old classic, the key to this is the method used to cook the duck to get a really crisp skin, the fat rendered down and still pink in the middle.

Directions

Share

Seared Duck Breast with Port Wine Cherry Sauce

On 06/04/2011 (Wednesday) at 4:45 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3cl3m5x

Details

  • Prep Time:
    10 min
  • Cook Time:
    30 min
  • Ready Time:
    40 min

Servings

2 servings

Ingredients

  • 2 Duck Breasts
  • kosher salt
  • fresh cracked pepper

Port Wine Cherry Sauce

  • 1 cup chicken stock
  • 1 cup good port wine
  • sprig of thyme
  • 1 tablespoon unsalted butter
  • 7-10 cherries cut in half

Directions

Start by making the Port Wine Cherry Sauce:

Combine all port wine sauce ingredients into a heavy bottom sauce pan and bring to a boil and let it reduce to about half volume about 20 min or so. Fish out the thyme sprigs or strain into another pan and add the butter and reduce until it’s a nice thick sauce and set aside.

Method:
Start by scoring the duck breast on the skin side and rub with kosher salt and cracked pepper. Now in a COLD pan put the duck breast in skin side down and turn up the heat to medium high and let the fat start to render out of the duck breast about 10-12 min. The skin should be nice and crispy and most of the white fat should be gone. Now turn over crank the heat and finish on the flesh side for about 3 min then and this is very important, take the breast out and let it rest. Treat it like a piece of steak, if you cut into this now you will lose all the juice and fats let it rest for at least 5 min if not 15. Now while the duck is resting warm your sauce back up adding a little more butter if it is too thick and slice the duck lengthwise and on an angle. Lay out on a plate as I have shown you and spoon some of the sauce on the duck and place some of the cherries around as well. Eat with chopsticks if you like, makes it fun and perfect for a starter.

Enjoy!

Benny



(Visited 839 times, 1 visits today)
Click here to bookmark this

Bookmarked By

bennydoro

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Korean Wings
next
Jerk Chicken Marinade
previous
Korean Wings
next
Jerk Chicken Marinade