Seared Duck Breast With Cherry-port Sauce

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1/2 cup unsalted chicken stock (or canned broth)
• 1/2 cup pitted dried cherries
• 2 (6 ounce) boneless duck breast halves
• salt, to taste
• fresh ground pepper, to taste
• 1 shallot, minced
• 1/4 cup port wine (i used ruby port)
• 1 tablespoon chicken demi-glace
• 2 tablespoons unsalted butter, at room temperature, cut into small pieces

Recipe

• 1 in a small saucepan over medium heat, warm the stock until steam begins to rise from the surface, about 3 minutes. add the dried cherries and remove from the heat.
• 2 season the duck breast halves with salt and pepper. using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
• 3 heat a large saute pan over medium-low heat. place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12-15 minutes. turn the duck over and cook until the meat is just springy when pressed, 3-5 minutes more for rare to medium-rare, or until done to your liking.
• 4 transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
• 5 pour off all but 1 tb fat from the pan. set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
• 6 add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
• 7 add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes.
• 8 add the butter and whisk until completely incorporated.
• 9 taste and season with salt and pepper.
• 10 using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. pour the sauce over the meat and serve immediately.