Duck with Citrus Port Cherry Sauce

Posted by Lindsey On 9:40 PM

Yesterday was the last day of my Garde Manger class. As we were cleaning up to leave my teacher pulled a bunch of stuff out and said we could take anything home that we wanted. I scored a lot of goodies including some duck. I found this recipe and decided to try it. It turned out wonderful. The sauce really takes it over the top into something fancy and fabulous!

Duck with Citrus Port Cherry Sauce
by Claire Robinson

4 duck breasts, boneless
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup fresh squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped


Preheat oven to 400 degrees F.

Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.

In a large nonstick skillet, over medium-high heat, place duck breasts skin side down. Sear until skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place seared duck breasts in a baking dish skin side up, and put in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.

Meanwhile, pour off most excess fat from skillet, and place back on stovetop over medium heat. Add in shallots and saute until translucent. Pour port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add in orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce mixture and thicken, mashing cherries with the back of a wooden spoon to extract flavor as they are cooking.

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