Duck Breasts With Port Finishing Sauce

By á-174942

Ingredients

• 2 boneless Muscovy duck breast halves - (1 3/4 to 2 lbs)
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup port
• 1/2 cup dried cherries
• 2 tablespoons minced shallots
• 6 tablespoons Port Finishing Sauce*

Details

Servings 2

Preparation

Step 1

* Available at Williams-Sonoma stores.

Preheat an oven to 400 degrees.

Using a sharp knife, score the skin of the duck breasts by making a crisscross pattern, being careful not to cut into the flesh. Season the duck on both sides with salt and pepper. Cover with plastic wrap and set aside.

In a small saucepan over medium-high heat, bring the port and dried cherries to a boil. Remove from the heat, cover and let stand for 10 minutes. Return the pan to medium-high heat and cook until the liquid is reduced to 1 tablespoons, about 5 minutes. Set aside.

In a large, ovenproof, nonstick fry pan over medium-high heat, arrange the duck breasts, skin-side down, and cook until the skin is evenly golden and crispy, 5 to 7 minutes. Turn the duck breasts over and spoon off the excess fat from the pan. Transfer the pan to the oven and cook for 5 to 7 minutes more. To check for doneness, make an incision with a sharp knife; the breast should be reddish pink for medium-rare and very pale pink for medium. Transfer the duck breasts to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.

Pour off the excess fat from the pan. Set the pan over medium heat, add the shallots and cook until soft and translucent, 2 to 3 minutes. Add the cherries and their liquid along with the port finishing sauce. Stir until the sauce is just heated through, about 1 minute; do not reduce the sauce. Cut the duck breasts on the diagonal into slices 1/2 inch thick and arrange on warmed plates. Pour the sauce over the duck and serve immediately.

This recipe yields 2 servings.