Home Recipes Seared Duck Breasts with Port and Cherry Sauce

Seared Duck Breasts with Port and Cherry Sauce

Cooking duck breasts slowly, skin side down, helps eliminate almost every speck of fat. After about 20 minutes, the skin will be crisp and the flesh as rosy and tender as a fine steak. A silky port and cherry sauce makes this a restaurant-caliber dish. Serve with wild rice. Featuring California Wines.

Ingredients

	Seasoning Rub
8	juniper berries
2 tsp	minced fresh thyme
2 tsp	kosher or sea salt
1 tsp	black peppercorns
4	boneless duck breasts (about 250 g each)
	Sauce
250 ml	Zinfandel Port or ruby port
1	shallot, minced
3	fresh thyme sprigs
1 strip	orange zest, removed with a vegetable peeler
1 tbsp	balsamic vinegar
24	cherries, pitted and halved
125 ml	strong chicken broth (reduced from 250 ml)
1⁄2 tsp	sugar
	sea salt
	freshly ground black pepper
1 tbsp	unsalted butter

Step 1
Make the seasoning rub: Put the juniper berries, thyme, salt, and peppercorns in a mortar or spice grinder and grind to a powder. Duck breasts vary tremendously in size; scale up the spice rub if the breasts you buy are considerably larger.
Step 2
Slash the skin of each breast in a crosshatch pattern, stopping short of the flesh. (The slashes help render the fat.) Sprinkle the seasoning rub evenly onto both sides of each breast. Put the breasts on a flat rack and set the rack inside a tray. Refrigerate uncovered for 24 to 36 hours. Bring to room temperature before cooking.
Step 3
Choose a heavy frying pan large enough to accommodate all the duck breasts comfortably. (If necessary to avoid crowding, use two frying pans.) Put the breasts, skin side down, in the unheated frying pan and set over medium-low heat. Cook until the skin is well browned and crisp, about 15 minutes, frequently pouring off the fat until the skin no longer renders much. (Reserve the fat for frying potatoes, if you like.)
Step 4
Turn the duck breasts and continue cooking flesh side down, turning the breasts with tongs to sear all the exposed flesh, until the internal temperature registers 52°C on an instant-read thermometer, about 3 minutes longer. Transfer the breasts to a cutting board and let rest for 5 minutes before slicing.
Step 5
While the duck cooks, make the sauce: In a small saucepan, combine the port, shallot, thyme, orange zest, vinegar, and half of the cherries. Bring to a simmer over medium heat and simmer until reduced to 180 ml. Add the broth and sugar and simmer until the liquid has again reduced to 180 ml. Remove from the heat and, with tongs, lift out the thyme sprigs and orange zest and discard.
Step 6
Puree the sauce in a blender. Set a very fine-mesh sieve over the saucepan and pass the sauce through the sieve, pressing on the solids with a rubber spatula. Return to medium heat, season with salt and pepper, and simmer until reduced to 125 ml. Stir in the remaining cherries and remove from the heat. Add the butter and swirl the saucepan until the butter melts.
Step 7
Slice the duck on the diagonal. Spoon some of the sauce on each of four dinner plates, dividing it evenly. Top with the sliced duck. Serve immediately.

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Dinner, Main Courses, Meat

Seared Duck Breasts with Port and Cherry Sauce

Ingredients

Seasoning Rub

Sauce

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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