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Information

Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Splurge
Yield: 4 servings
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Notes


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

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

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.

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Nutritional Information

Nutrients per serving

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%)