Duck With Port-Cherry Sauce
- 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
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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