Cherry-Port Glazed Duck Breast
Indulge in this delectable Cherry-Port Glazed Duck Breast, a recipe that elevates any dining experience with its succulent duck and rich, flavorful sauce. The crispy skin locks in the duck's natural juices, while the sweet and tangy cherry-port reduction adds an elegant touch that tantalizes the taste buds. Perfect for a romantic dinner or a special occasion, this dish is as easy to prepare as it is impressive. Pair with a side of garlic mashed potatoes or seasonal vegetables for a complete meal that’s sure to wow your guests. Once you try this flavorful combination, it will surely become a staple in your culinary repertoire.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Unsalted chicken stock
1/2 cup (warmed)
Pitted dried cherries
1/2 cup (soaked in stock)
Boneless duck breast halves
2 (6 ounces each) (scored and seasoned)
Salt
to taste (for seasoning)
Fresh ground pepper
to taste (for seasoning)
Shallot
1 (minced)
Port wine (Ruby Port)
1/4 cup (added for deglazing)
Chicken demi-glace
1 tablespoon (added to sauce)
Unsalted butter
2 tablespoons (room temperature, cut into small pieces)
Instructions
1
In a small saucepan over medium heat, warm the unsalted chicken stock until steam begins to rise, about 3 minutes. Then, remove from heat and stir in the dried cherries, allowing them to plump as they soak up the stock's flavor.
2
Prepare the duck breasts by patting them dry and seasoning both sides generously with salt and fresh ground pepper. With a sharp knife, carefully score the duck skin in a crisscross pattern, ensuring not to cut into the meat to keep the juices locked in.
3
In a large sauté pan heated to medium-low, place the duck breasts, skin side down. Cook for 12-15 minutes or until the skin is golden brown and very crisp. Flip the duck and cook for an additional 3-5 minutes for rare to medium-rare doneness or longer to achieve your preferred level of doneness.
4
Once cooked to your liking, transfer the duck to a warmed platter and cover it loosely with aluminum foil. Let it rest for 3-5 minutes to allow the juices to redistribute.
5
After removing the duck, pour off all but 1 tablespoon of excess fat from the pan, returning it to medium heat. Add the minced shallot and sauté for about 3 minutes until tender and translucent.
6
Deglaze the pan by adding the port wine, bringing it to a boil and allowing it to reduce by almost half, approximately 3 minutes.
7
Stir in the warmed chicken stock with cherries and demi-glace, allowing the sauce to simmer and thicken for about 2-3 minutes.
8
Incorporate the room-temperature butter by whisking it into the sauce until fully melted and mixed in. Taste the sauce, adjusting with additional salt and pepper as needed.
9
Using a sharp knife, carve the duck breast across the grain into thin slices. Arrange the slices on a warmed serving platter and generously ladle the cherry-port sauce over the meat. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cherry-Port Glazed Duck Breast?
It is a gourmet dish featuring succulent seared duck breast topped with a rich reduction of Ruby Port wine, dried cherries, and chicken demi-glace.
How long should I warm the chicken stock for the cherries?
Warm the unsalted chicken stock over medium heat for about 3 minutes until steam begins to rise.
What kind of cherries are used in this recipe?
The recipe calls for 1/2 cup of pitted dried cherries.
How do I prepare the duck skin before cooking?
Pat the breasts dry and score the skin in a crisscross pattern with a sharp knife, being careful not to cut into the meat.
Why is scoring the duck skin important?
Scoring helps render the fat and ensures a crispy skin while locking the natural juices inside the meat.
What heat setting should I use to sear the duck?
Use medium-low heat to cook the duck breasts skin-side down to properly render the fat and achieve a golden brown color.
How long does it take to cook the duck skin side down?
It takes approximately 12-15 minutes for the skin to become golden brown and very crisp.
How long do I cook the meat side of the duck?
After flipping, cook for an additional 3-5 minutes for rare to medium-rare doneness.
Does the duck need to rest after cooking?
Yes, transfer the duck to a warmed platter, cover loosely with foil, and let it rest for 3-5 minutes.
What do I do with the excess duck fat in the pan?
Pour off all but 1 tablespoon of the excess fat before you begin making the sauce.
How long should I sauté the shallots?
Sauté the minced shallots for about 3 minutes until they are tender and translucent.
What type of Port wine is recommended?
Ruby Port is recommended for deglazing the pan in this recipe.
How much should the Port wine reduce?
Bring the Port wine to a boil and allow it to reduce by almost half, which takes about 3 minutes.
What is chicken demi-glace used for?
One tablespoon of chicken demi-glace is added to the sauce to provide deep flavor and help it thicken.
How do I finish the sauce?
Whisk in 2 tablespoons of room-temperature butter until it is fully melted and incorporated into the reduction.
How should the duck breast be sliced?
Use a sharp knife to carve the duck breast across the grain into thin slices.
What are the recommended side dishes for this duck?
This dish pairs perfectly with garlic mashed potatoes or seasonal vegetables.
Is this recipe difficult to make?
While it sounds gourmet, the recipe is described as easy to prepare and very impressive for guests.
What is the serving size for this recipe?
The recipe uses 2 boneless duck breast halves (6 ounces each), typically serving two people.
How much Port wine is needed?
You will need 1/4 cup of Ruby Port wine.
Should the chicken stock be salted?
The recipe specifies using unsalted chicken stock to better control the final seasoning.
How many ingredients are in this recipe?
There are 9 main ingredients including duck, cherries, stock, port, shallot, demi-glace, butter, salt, and pepper.
What temperature should the butter be when adding it to the sauce?
The butter should be at room temperature and cut into small pieces for easy whisking.
When should I season the duck?
Season both sides of the duck generously with salt and fresh ground pepper after patting them dry.
Can I cook the duck longer than medium-rare?
Yes, you can cook it longer to achieve your preferred level of doneness.
How do I ensure the sauce is flavorful?
Deglazing the pan with Port and simmering with demi-glace and cherry-infused stock creates a deep, complex flavor.
Is the sauce sweet or savory?
It is a sweet and tangy reduction that complements the rich, savory flavor of the duck.
What is the best way to serve this dish?
Arrange the thin slices on a warmed platter and generously ladle the cherry-port sauce over the meat.
How many shallots are needed?
The recipe requires one minced shallot.
What should the consistency of the final sauce be?
The sauce should be simmered until it thickens slightly and then finished with butter for a velvety texture.