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Duck Breasts with Cherries

Updated February 23, 2016
(1 Votes)

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Many supermarkets now carry Pekin duck breasts, which are smaller than the Moulard variety.

4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time20 min

Cooking Time - Text20

Cooking Methodpan-frying

CostSplurge

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCooking for a date, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationmain course

Five Ingredients or LessYes

Mealdinner, lunch

Moodromantic

Taste and Texturecrisp, herby, juicy, meaty, rich, savory, sweet, winey

Ingredients

  • 4 boneless duck breasts, about 7oz (200g) each
  • ½ tsp salt, plus more to taste
  • ½ tsp lightly crushed black peppercorns, plus more to taste
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 1/3 cup ruby port
  • 1 tbsp maple syrup
  • 1 whole star anise
  • 1 sprig of rosemary
  • ½ cup chicken stock
  • 2 cups pitted fresh bing cherries
  • Salt and freshly ground black pepper

Instructions

Prepare ahead

The sauce can be made and refrigerated up to 2 days in advance.

Score the skin of each duck breast with a sharp knife. Season with the salt and crushed pepper.

Place the duck breasts, skin-side down, in a large frying pan. Cook over medium-high heat for about 8 minutes. Turn and brown the other sides, about 3 minutes for medium-rare. Transfer to a carving board and let stand for 5 minutes.

To make the sauce, melt the butter in a saucepan over medium heat. Add the shallot and cook, stirring often, about 2 minutes, until softened.

Stir in the port, maple syrup, star anise, and rosemary, and boil for 30 seconds. Add the stock and boil for about 3 minutes, or until slightly reduced. Add the cherries, and cook for 2 minutes more, until heated. Season with salt and pepper. Slice each breast on the diagonal into thick slices and transfer each to a plate. Top with the sauce and serve hot.

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