Pan-Sear Duck with Cherry Sauce

2 Servings

Game birds, like the duck in this recipe, are most flavorful, tender, and moist when cooked medium or medium rare and given at least 10 minutes to rest.

Método de Preparación

1. Place duck breast halves between two sheets of plastic  wrap. Pound lightly to an even thickness, about ½–¾ inch. Discard plastic wrap. Using sharp knife, score skin in a ¾-inch crosshatch pattern, being careful not to cut into the meat. Cover and chill. This can be done up to 8 hours before cooking.

2. In a large, heavy skillet, melt 1 tablespoon butter over medium-high heat. Season duck with salt and pepper.  Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck over, reduce heat to medium, and cook until browned and cooked to  desired doneness, about 4 minutes longer for small breasts  and 8 minutes longer for a large breast for medium rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

3. Meanwhile, pour off all but 2 tablespoons   of drippings from skillet. Add shallot and stir over medium heat for 30 seconds. Add broth, cherries, tawny port, and honey. Increase heat to high; stirring often, boil until  sauce  reduces to a glaze, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Products Used in this Recipe