Lisa Atwood, Rebecca Courchesne, Rick Field

Pan-Roasted Duck Breasts with Cherry Sauce

Name: Pan-Roasted Duck Breasts with Cherry Sauce
Ingredients: 4 Tbsp (2 oz/60 g) unsalted butter; 1 Tbsp olive oil; ¾ cup (6 fl oz/180 ml) Port; 1 large shallot, minced; 2 cups (16 fl oz/500 ml) chicken broth, boiled until reduced by half; ⅓ cup (2 oz/60 g) dried pitted sweet cherries; 2 tsp balsamic vinegar; 4 Tbsp (2½ oz/75 g) Cherry Preserves; Salt and freshly ground pepper; Salt and freshly ground pepper; 4 boneless, skinless duck breast halves; 4 boneless, skinless duck breast halves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

A sweet cherry sauce accents roasted duck breasts for an elegant meal that is surprisingly simple to prepare. A Pinot Noir, with its cherry undertones, would be a nice accompaniment. Be sure to remove the cherry pits, if necessary, before adding the preserves to the sauce.

Ingredients

4 boneless, skinless duck breast halves
Salt and freshly ground pepper
1 Tbsp

Preserve
Main course
Gluten-free

Method

Preheat the oven to 375°F (190°C).

Season the duck breasts on both sides with salt and pepper. Heat a large ovenproof frying pan over high heat until hot. Add the olive oil and swirl to coat the pan. When the oil is hot, add the duck breasts, skinned side down. Reduce the heat