Duck With Port-Cherry Sauce

Duck With Port-Cherry Sauce
Duck With Port-Cherry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup soy sauce

  • 1

    cup Sherry

  • 4

    duck breast halves - (6 oz ea)

  • 12

    frozen dark sweet cherries thawed, halved

  • 1

    cup chicken stock (or canned low-salt chicken broth)

  • 1

    cup beef stock or canned beef broth

  • 1/2

    cup ruby Port

  • 1

    fresh thyme sprig

  • 1

    teaspoon cornstarch dissolved in

  • 2

    teaspoons water

  • 1/4

    cup butter - (1/2 stick) room temperature, cut into 1/2" pieces

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin-side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours. Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes. Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin-side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface. Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper. Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve. This recipe yields 4 servings.

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