Pan-Seared Duck Breasts with Sour Cherry-Port Sauce

Pan-Seared Duck Breasts with Sour Cherry-Port Sauce ingredients

• 2 each duck breasts, skin-on
• 0.5 tsp sea salt
• 0.25 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 small shallot, minced
• 0.5 cup dried sour cherries
• 0.75 cup port wine
• 0.5 cup chicken broth, low sodium
• 1 tbsp red wine vinegar
• 2 sprigs fresh thyme sprigs
• 1 tbsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water)

How to make Pan-Seared Duck Breasts with Sour Cherry-Port Sauce

1. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides of the duck breasts with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.
2. Place the duck breasts, skin-side down, in a cold, heavy-bottomed oven-safe skillet (like cast iron). Turn the heat to medium-low and render the fat slowly for 10-15 minutes, or until the skin is deeply golden brown and crispy, and most of the fat has rendered out.
3. Pour off all but about 1 tablespoon of the rendered duck fat from the skillet. Flip the duck breasts over to the meat side and increase the heat to medium. Cook for 3-5 minutes, until browned.
4. Transfer the skillet to a preheated oven at 375°F (190°C) and roast for 5-8 minutes, or until an internal thermometer reaches 130-135°F (54-57°C) for medium-rare.
5. Remove the duck breasts from the oven and transfer them to a cutting board. Tent loosely with foil and let rest for at least 10 minutes before slicing, allowing the juices to redistribute for a tender result.
6. While the duck rests, prepare the sauce in the same skillet. Discard any remaining rendered fat, leaving behind any flavorful fond. Melt 1 tablespoon unsalted butter over medium heat.
7. Add 1 small minced shallot to the skillet and sauté for 1-2 minutes, until softened and fragrant. Stir in 1/2 cup dried sour cherries and cook for another minute.
8. Pour in 3/4 cup port wine, 1/2 cup chicken broth, and 1 tablespoon red wine vinegar. Add 2 fresh thyme sprigs. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
9. Reduce the heat to low and let the sauce simmer for 8-10 minutes, or until it has thickened slightly and reduced by about one-third. If a thicker sauce is desired, whisk in the cornstarch slurry and simmer for another 1-2 minutes until it reaches your preferred consistency.
10. Remove the thyme sprigs. Slice the rested duck breasts against the grain into thick pieces. Serve immediately, drizzling generously with the warm sour cherry-port sauce.

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