Duck Breasts with Citrus Port Cherry Sauce

Making duck breast is nothing to be afraid of. This was my first attempt, and it turned out perfectly. I adapted this recipe from Food Network. The duck was moist, cooked to pink, the way I like it. The internal temperature should be 125F for rare, but I cooked mine to 130F. You can see step-by-step photos on how I made this on my blog.

Find all the pictures we have received for this Duck Breasts with Citrus Port Cherry Sauce recipe.

You can also send us your own pictures for this recipe by clicking on the link below.