Seared Duck Breast with Cherries and Port Sauce

Name: Seared Duck Breast with Cherries and Port Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps (1/4 stick) chilled butter, divided; 8 halved pitted sweet red cherries, fresh or frozen, thawed; 283 grams duck breast halves or one 12-to 16-ounce duck breast half; 118 milliliters low-salt chicken broth; 1 Tbsp orange blossom honey; 2 Tbsps tawny Port; 59 milliliters finely chopped shallot (about 1 large)

Seared Duck Breast with Cherries and Port Sauce is a gluten free and primal main course. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 329 calories, 30g of protein, and 18g of fat each. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up tawny port, cherries, one 12-to 16-ounce duck breast half, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Place duck breast halves between 2 sheetsof plastic wrap. Pound lightly to eventhickness (about 1/2 to 3/4 inch). Discardplastic wrap. Using sharp knife, score skinin 3/4-inch diamond pattern (do not cut intoflesh). DO AHEAD: Can be made 8 hours ahead.Cover and chill.

Ingredients you will need

Duck Breast

Wrap

Equipment you will use

Plastic Wrap

Knife

Melt 1 tablespoon butter in heavy largeskillet over medium-high heat.

Ingredients you will need

Butter

Sprinkleduck with salt and pepper.

Ingredients you will need

Salt And Pepper

Add duck, skinside down, to skillet and cook until skin isbrowned and crisp, about 5 minutes. Turnduck breasts over, reduce heat to medium,and cook until browned and cooked todesired doneness, about 4 minutes longer forsmall breasts and 8 minutes longer for largebreast for medium-rare.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Transfer to worksurface, tent with foil to keep warm, and letrest 10 minutes.

Equipment you will use

Aluminum Foil

Meanwhile, pour off all but 2 tablespoonsdrippings from skillet.

Equipment you will use

Frying Pan

Add shallot to skilletand stir over medium heat 30 seconds.

Ingredients you will need

Shallot

Addbroth, cherries, Port, and honey. Increaseheat to high and boil until sauce is reduced toglaze, stirring often, about 3 minutes.

Ingredients you will need

Cherries

Honey

Sauce

Port

Whiskin 1 tablespoon cold butter. Season sauce totaste with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Sauce

Thinly slice duck. Fan slices out onplates. Spoon sauce over and serve.

Ingredients you will need

Sauce

Whole Duck

With the duck, pour amedium-bodied red from Spain's Riojaregion. We like the Viña Santurnia 2005Crianza Rioja ($13), which has black cherryflavors and smoky notes.

Ingredients you will need

Rioja