From the Bride and Groom Cookbook.
Prep time: 15 minutes
Cook time: 30 minutes
Cost per serving $26.21 view details
- Â¼ cup hazelnuts (optional)
- For the Cherry and Port Sauce:
- 2 Tbsp dried tart cherries or cranberries
- 1 Tbsp sherry vinegar or red wine vinegar
- Â½ cup ruby port
- 2 Â½ cups prepared veal stock or chicken stock
- 4 boneless duck breasts, skin on, about 6 oz. each
- Kosher salt and pepper
- If using the hazelnuts, preheat the oven to 350 degrees. Spread the hazelnuts on a baking sheet and toast until golden and fragrant, 10-12 minutes. Let cool slightly, then wrap in a clean kitchen towel and rub gently to remove the skins. Chop coarsely and set aside.
- Meanwhile, to make the cherry-port sauce, combine the cherries, vinegar, port and stock in a saucepan. Shimmer the mixture over medium heat until reduced by half, 10-12 minutes. Remove from the heat and set aside.
- Trim any extra skin hanging over the edges of the duck breasts. Turn the breasts skin side up and make 4 shallow incisions diagonally across the breast skin. The slices should be about 1/8 inch deep into the skin only; take care not to cut into the breast meat. Create a crosshatch pattern by making a second set of 4 diagonal incisions in the opposite direction. Season the duck breasts liberally with salt and pepper on both sides.
- Heat a cast-iron frying pan over medium-high heat. Add the olive oil. When the oil is very hot, add the duck breasts, skin side down. Reduce the heat to medium-low. Cook without turning until the skin is nicely browned and plenty of fat is rendered, 10-12 minutes. Reduce the heat to low, turn the duck breasts over, and cook until an instant-read thermometer inserted into the center of the duck breasts reads 140 degrees, for medium-rare, 4-5 minutes more. For medium to well-done, cook the duck until it registers 160-165 degrees, 5-10 minutes more. Transfer the duck breasts to a platter and let rest, loosely covered with foil, for 10 minutes.
- While the duck rests, reheat the cherry-port sauce. Cut each duck breast into thin slices and arrange the slices on 4 warmed plates. Spoon the sauce over the duck slices and sprinkle with the hazelnuts, if using. Serve at once.
- For even better flavor, season the duck breasts 1 or days in advance and store them, covered, in the refrigerator.
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|Amount Per Serving||%DV|
|Serving Size 367g|
|Recipe makes 4 servings|
|Calories from Fat 130||42%|
|Total Fat 14.61g||18%|
|Saturated Fat 5.09g||20%|
|Trans Fat 0.0g|
|Total Carbs 1.26g||0%|
|Dietary Fiber 0.4g||1%|