← Back to Search Results
pan-frying
Duck Breasts with Cherries

Photo by:
Comments: 0
 

Recipe

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

Yield: 4 servings
Prep time: 15 Mins
Cooking time: 20 Mins

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

For the sauce:

  • 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

Directions

Prepare ahead

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

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

2. 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.

3. 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.

4. 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.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

554kcal (28%)
30mg (3%)
16mg (27%)
83mcg RAE (3%)
749mg
54mg
37g
14g
2g
20g
169mg (56%)
740mg (31%)
12g (60%)
34g (52%)
9mg (49%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
the-provence-cookbook The Provence Cookbook
by Patricia Wells
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?