Duck Breasts with Citrus Port Cherry Sauce

Name: Duck Breasts with Citrus Port Cherry Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters pitted frozen black cherries, thawed and roughly chopped; 4 boneless duck breasts; 4 servings Kosher salt and freshly ground black pepper; 79 milliliters freshly squeezed orange juice, plus 1 teaspoon orange zest; 59 milliliters ruby port wine; 2 smalls large or shallots, minced

Duck Breasts with Citrus Port Cherry Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 330 calories, 45g of protein, and 10g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. Only If you have shallots, orange zest, ruby port wine, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.

Ingredients you will need

Salt And Pepper

Duck Breast

Equipment you will use

Knife

In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes.

Ingredients you will need

Duck Breast

Equipment you will use

Frying Pan

Place the seared duck breasts in a baking dish skin side up, and put them in oven.

Ingredients you will need

Duck Breast

Equipment you will use

Baking Pan

Oven

Bake for 12 minutes.

Equipment you will use

Oven

Remove the duck breasts from the oven and allow them to rest for 5 minutes.

Ingredients you will need

Duck Breast

Equipment you will use

Oven

Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat.

Equipment you will use

Stove

Frying Pan

Add the shallots and saute until translucent.

Ingredients you will need

Shallot

Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan.

Ingredients you will need

Orange Juice

Port

Equipment you will use

Frying Pan

Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.

Ingredients you will need

Orange Zest