Name: Seared Duck Breast with Port Wine Cherry Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 2 duck breasts, about 8 ounces each; Kosher salt; 1 tablespoon extra virgin olive oil; 2 cups cherries; 1 shallot, minced; 1/2 cup port wine; 1 1/2 cups chicken stock; 2 tablespoons red wine vinegar; 1 tablespoon unsalted butter; 1 tablespoon chopped chives

Directions

Watch how to make this recipe.

Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts.
Add the olive oil to a cold, large sauté pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another use such as crispy potatoes. Cook the duck for 8 to 9 minutes on the skin side. Remove the duck. Turn the heat up to high, add the duck back to the pan skin-side down and cook the duck until deeply browned and crispy, 1 to 2 minutes. Flip the duck to the flesh side and cook until rare, 2 to 3 minutes. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
Meanwhile, using a cherry pitter, pit the cherries. Cut them into quarters and set aside.
Add the shallots to the pan and bring the pan to a medium heat. Cook until softened, about 2 minutes. Turn off the heat and add the port. Carefully ignite with a match or click lighter. Gently swirl to reduce the flames. Turn the heat to medium and scrape the bits and fond from the bottom of the pan. Season with salt and reduce the liquid by half. Add the cherries to the pan and cook until they’ve softened and let out their juices.
Add the chicken stock and reduce it by half. Add the red wine vinegar, taste and reseason if needed. Swirl in the butter and turn off the heat. 
Slice the duck on a severe bias and serve garnished with the pan sauce and chives.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

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