Seared Duck Breast with Port Cherry Sauce
Crispy, seared duck breast is paired with a sweet and spicy port cherry sauce and tender broccolini sauteed in the duck fat for this romantic dinner menu.
Servings 2 servings
Calories 500kcal
Ingredients
- 1 large (magret) duck breast, 14-16 oz
- kosher salt and pepper
- 1 bunch broccolini, ends trimmed
Port Cherry Sauce
- 1 tbsp unsalted butter
- 1 small shallot, finely chopped (1 tbsp)
- 1/4 tsp kosher salt
- 3/4 cup ruby port
- 1 tbsp balsamic vinegar
- 1 tsp grated ginger
- 1/4 cup dried cherries
Instructions
- Slice the skin of the duck in a diamond pattern, being careful to just cut through the skin and fat, but not into the meat. Cut at about 1 inch intervals. Sprinkle the duck breast with kosher salt and pepper. For best results let the duck sit out on the counter for at 30 minutes, up to 1 hour.
- Preheat oven to 450F. Adjust oven rack to lower middle position.
- Once you are ready to begin, heat a medium oven proof skillet over medium high heat. And get a large saucepan of water over high heat to bring to a boil.
- Once the water in the saucepan is boiling, add the broccolini and cook for 2 minutes. Drain and then plunge into cool water to stop the cooking. Set aside.
- Lay the duck breast skin side down in the hot skillet. Reduce the heat to medium low and let the skin brown and fat render for 4-5 minutes, or until the skin is deep golden brown and much of the fat has melted off. Spoon out the fat frequently while you are searing the duck. Turn the duck over and sear the other side for 3 minutes. Flip the duck back to skin side down and put the skillet in the oven for 10 minutes, or until the duck reaches 130F for medium rare. If you prefer medium, continue roasting for another 1-2 minutes and take the duck out at 135F.
- Once the duck is out of the oven, move it to a plate and let it rest. Then add the broccolini to the skillet and saute it in the duck fat (adding more if needed) for 2-3 minutes, or until tender and lightly browned. Sprinkle the broccolini with some kosher salt.
Port Cherry Sauce
- In a medium saucepan, melt the butter over medium low heat. Add the shallots and salt and saute for 2-3 minutes. Pour in the port and then stir in the balsamic and ginger. Bring to a boil and cook down until reduced by half, about 8 minutes. Taste the sauce and add more vinegar or ginger if needed. Stir in the dried cherries.
- When you are ready to serve, thinly slice the duck breast and arrange the slices onto two plates. Divide the broccolini between the plates. Spoon some of the sauce over the duck and serve the rest at the table.
Notes
If your sauce is a little thin, and you like a thicker sauce, mix 1 tsp of flour with some duck fat, then whisk it into the the sauce and let it boil for at least 30 seconds.
I like more ginger, so I would use about 2 tsp in the sauce. My husband thought that was a bit much, so adjust the amount to your liking.
This recipe uses magret duck breast. For Pekin duck breast, simply sear it on the cook top as directed and there is no need to put it in the oven. 5 minutes + 3 minutes (+ one more if needed) in the skillet will produce medium rare duck.
Nutrition
Calories: 500kcal