Hello All! I have been crazy busy and had to take a break from my blogging. Now that I have some new found hours in the week, I can start sharing some yummy recipes and ideas again. I am very proud of this dish and have made it many times in order to perfect the recipe. It is super easy. I made it for a dinner party a few weeks ago and I am actually making it for my husband and myself for our christmas dinner(the kids are with the exes this year). It's great for a crowd and perfect for two people because then you just cook one duck breast. I like to serve it with butternut squash puree and haricot vert sauteed with thyme. My favorite wine to serve with this is a spicy zinfandel. Try the Seghesio Old Vines zinfandel from Napa and you will be VERY happy!
DUCK BREASTS IN A PORT SAUCE WITH CHERRIES
Serves 4
2 duck breasts (I use the D’artignan brand that I buy at A&P!)
2 shallots chopped
1 cup ruby port
1/3 cup orange juice
2 teaspoons grated orange peel
4 teaspoons sugar
4-5 thyme sprigs
½ teaspoon Chinese 5-spice powder
1 cup frozen cherries (use fresh only if they are in season. I buy the big bags of frozen cherries at Costco)
1 tablespoon apple cider vinegar
Pre-heat oven to 400 degrees.
Score the skin of the duck breasts with a knife in two
directions, crossing over each other.
Season both sides of the duck breasts with salt and pepper.
In a large skillet, over medium high heat, place the duck
breasts skin side down. Turn the
heat down to medium and sear the breasts until the skin is golden brown, about
10 minutes. Flip and sear the
other side for three minutes.
Place the seared duck breasts on a baking sheet and bake for 12 minutes
for medium rare. Remove from oven
and let rest for 5 minutes.
Meanwhile, pour out almost all of the excess fat, from the
skillet, leaving behind one or two tablespoons. Add the chopped shallots and cook until translucent, a
couple of minutes. Add the port,
orange juice, zest, sugar, thyme sprigs, 5 spice powder, vinegar and cherries
and simmer for 8-10 minutes to reduce and thicken.
Slice the duck breasts into ¼ inch slices and drizzle the
Cherry Port Sauce over it. There
will be enough sauce leftover to serve on the side as well.
**Refrigerate the duck fat for future use. Potatoes sautéed in duck fat are delish!
