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Pan-Roasted Duck Breast with Cherry Sauce Fresh cherries and duck have been a natural combination since the creation of the classic French dish, Duck à la Montmorency, which was initially made with a tart type of cherry. Makes 4 servings. |
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Ingredients: 2 boneless duck breast halves, each about 12 ounces with skin 1 tablespoon butter 2 tablespoons minced shallots 1 tablespoon minced fresh ginger 1/2 cup port 1 cup pitted sweet cherries, about 61/2 ounces, quartered if larger, halved if small 1/2 teaspoon arrowroot mixed with 2 tablespoons Chicken Stock Kosher salt and freshly ground black pepper to taste | |
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Instructions: 1. Cut duck breast in half to form 4 pieces. Set aside. 2. Melt in a saucepan or skillet over medium heat. Add shallots and ginger and cook until shallots soften, about 3 minutes. Add port, cherries, arrowroot solution, and a pinch of salt. Cook about 5 minutes, until cherries soften but are not falling apart and mixture thickens slightly. Set aside. 3. Heat a large skillet over high heat until a drop of water instantly evaporates on its surface. Add duck breast skins side down and lower heat to medium low. Cook 5 minutes. 4. Remove duck breast from skillet, take off skin, and season both sides with salt and pepper. Pour off all but a thin haze of duck fat from the skillet (not much more than a teaspoon of fat) and put over medium-high heat. When fat smokes add duck breasts. Cook 5 minutes and turn over. Cook 1 minute more for medium-rare doneness. 5. Meanwhile, warm the cherry sauce and spread thinly on 4 plates. Cut each duck breast into 6 or 7 slices on the diagonal. Fan slices on the sauce. Cooking Tip Most good butcher shops have duck breasts. If you don't have such a butcher shop close by, you can bone out the breast from a duck (and use the rest for another purpose such as cassoulet,) or use an equivalent size of turkey cutlets. |
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