Panfried Duck Breasts With Dried Cherry-port Sauce

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup tawny port
• 1/2 cup dried cherries
• 4 boneless duck breast halves, about 7 oz. each
• salt
• fresh ground black pepper
• 2 tablespoons finely chopped shallots
• 1 cup chicken stock
• 2 tablespoons chilled unsalted butter

Recipe

• 1 in a small bowl, combine the port and dried cherries; set aside.
• 2 using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
• 3 in a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
• 4 season the breasts on both sides with the salt mixture.
• 5 place the duck breasts, skin side down, in a cold, large nonstick frying pan.
• 6 place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
• 7 holding the breasts back with a spatula, pour the fat out of the pan.
• 8 turn the breasts and continue cooking until med-rare, about 3 minutes longer.
• 9 transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
• 10 pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
• 11 add the shallots and cook, stirring often, until softened, about 2 minutes.
• 12 add the port and cherries and bring to a boil over high heat.
• 13 cook until the port is reduced almost to a glaze, about 1 minute.
• 14 stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
• 15 remove from the heat.
• 16 whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
• 17 season to taste with salt and pepper; keep warm.
• 18 holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
• 19 slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
• 20 spoon some sauce over each breast and serve immediately.