Diary of a Chef · Just Chefn Around

Pan-Seared Duck Breast with Cherry Port Wine Reduction

50 minutes · 1 portion

By Diary of a Chef · from French Classics

Ingredients

• 1 duck breast
• 1 oz Armagnac or brandy
• ¼ cup dried cherries
• 1 tbsp canola oil, divided
• 3 tbsp shallot, minced
• kosher salt and pepper
• ¼ cup ruby port
• ¼ cup red wine
• ½ cup chicken stock
• ¼ cup beef, veal, or poultry reduction

Instructions

1. 1Soak and start the sauce

   Oven to 350°F, rack centered. Pat the duck dry; soak the cherries in Armagnac. Sweat shallots in oil; add port and red wine, reduce by half; add stock, reduce by half again.

2. 2Render the breast

   Season the duck. In a low-heat skillet, cook skin-side down until the fat renders and the skin is crisp and golden. Turn skin-up and move the skillet to the oven; roast to medium-rare.

3. 3Finish the sauce

   Add the reduction to the wine base. Stir in cherries and their liquid; simmer 3–4 minutes until the sauce thickens and cherries are tender. Season.

4. 4Rest and carve

   Rest the duck 5 minutes, carve, and serve with the cherry-port sauce.

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French Classics