Sauteed duck breast

<b>Sauteed duck breast with cherry port sauce</b><br>
<br>
Prep: 35 minutes<br>
Chill: Overnight<br>
Cook: 20 minutes<br>
Servings: 4 to 6<br>
<br>
<i>Note:</i> Remember to start this one day ahead of serving. May be prepared through step 1 up to one day ahead and refrigerated<br>
<br>
<b>Ingredients:</b><br>
4 boned duck breast halves (3/4- to 1-pound each) with the skin left on<br>
2 tablespoons unsalted butter<br>
<br>
<b>Sauce:</b><br>
3 medium shallots, minced<br>
3/4 cup veal, duck or chicken stock<br>
1 1/2 tablespoons orange honey<br>
3 tablespoons tawny port<br>
3/4 cup fresh pitted Bing cherries, fresh or frozen<br>
1 1/2 tablespoons unsalted butter<br>
Salt and freshly ground pepper<br>
<br>
1. Pound the duck halves between two pieces of wax paper with a heavy pan or a mallet to even out the thickness. Score the skin with crisscross lines using a very sharp knife, making sure not to cut into the meat. Place on a baking sheet; cover loosely with wax paper. Refrigerate overnight to dry out the skin.<br>
<br>
2. Melt 2 tablespoons butter over medium-high heat in a skillet large enough to fit the 4 halves. Cook the duck breasts, skin side down until the skin is very crisp and nicely browned, 5-7 minutes. Turn over; cook until medium rare, about 5 minutes. (For medium, cook another 2 minutes.) Transfer to a cutting board; cover loosely. Let rest, 5-10 minutes.<br>
<br>
3. For the sauce, remove all but 2 tablespoons of the drippings from the skillet. Add the shallots; cook until softened, stirring up the brown bits, 1-2 minutes. Add the stock, honey, port and cherries; increase the heat to high. Reduce to a light glaze, about 3 minutes. Whisk in butter to thicken and add sheen to the sauce. Season to taste with salt and pepper.<br>
<br>
4. Slice the duck breasts thinly on the diagonal; arrange on serving plates. Spoon over the sauce.<br>
<br>
<a href=http://www.chicagotribune.com/features/food/sns-201301302100--tms--foodstylts--v-e20130130-20130130,0,504001.story> Read the Good Eating story </a>

( Bill Hogan/Chicago Tribune )

Sauteed duck breast with cherry port sauce

Prep: 35 minutes
Chill: Overnight
Cook: 20 minutes
Servings: 4 to 6

Note: Remember to start this one day ahead of serving. May be prepared through step 1 up to one day ahead and refrigerated

Ingredients:
4 boned duck breast halves (3/4- to 1-pound each) with the skin left on
2 tablespoons unsalted butter

Sauce:
3 medium shallots, minced
3/4 cup veal, duck or chicken stock
1 1/2 tablespoons orange honey
3 tablespoons tawny port
3/4 cup fresh pitted Bing cherries, fresh or frozen
1 1/2 tablespoons unsalted butter
Salt and freshly ground pepper

1. Pound the duck halves between two pieces of wax paper with a heavy pan or a mallet to even out the thickness. Score the skin with crisscross lines using a very sharp knife, making sure not to cut into the meat. Place on a baking sheet; cover loosely with wax paper. Refrigerate overnight to dry out the skin.

2. Melt 2 tablespoons butter over medium-high heat in a skillet large enough to fit the 4 halves. Cook the duck breasts, skin side down until the skin is very crisp and nicely browned, 5-7 minutes. Turn over; cook until medium rare, about 5 minutes. (For medium, cook another 2 minutes.) Transfer to a cutting board; cover loosely. Let rest, 5-10 minutes.

3. For the sauce, remove all but 2 tablespoons of the drippings from the skillet. Add the shallots; cook until softened, stirring up the brown bits, 1-2 minutes. Add the stock, honey, port and cherries; increase the heat to high. Reduce to a light glaze, about 3 minutes. Whisk in butter to thicken and add sheen to the sauce. Season to taste with salt and pepper.

4. Slice the duck breasts thinly on the diagonal; arrange on serving plates. Spoon over the sauce.

Read the Good Eating story

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