Feel like REALLY making an impression? Make duck breast! Perfect for special occasions or if you just really want to show someone you can REALLY cook (without the stress). Feel free to leave a question, comment or even a request!
Ingredients:
2 Duck Breasts
Sea Salt and Pepper
1 tbls butter
1 chopped shallot
1 cup chicken broth (any broth will work)
¾ Cup Port
1 tsp of corn starch
12-24 Pitted Cherries (canned or fresh)
1 thyme sprig
Directions
- Preheat oven to 300 degrees
- Score skin side of breast
- Season both sides with a generous portion of salt and pepper
- Lay skin side down on a nonstick pan starting from room temperature and SLOWLY raise the heat over 6-8 minutes or until golden brown and most of the fat has rendered out
- Meanwhile, in a small pot sauté shallots in the butter until translucent
- Add stock but reserve a table spoon for the corn starch
- Add port and a pinch of pepper, bring to boil
- In a small bowl dissolve corn starch in the remaining stock and add into the broth and port mixture
- Add cherries and thyme sprig, stir and simmer for 3-5 minutes
- Flip duck onto meat side for 2 minutes
- Flip back over to the skin side and place in the oven for 3 minutes
- Let duck sit for 5 minutes, cut diagonally into large pieces and top duck with cherry port reduction
- Serve!
Ingredients:
2 Duck Breasts
Sea Salt and Pepper
1 tbls butter
1 chopped shallot
1 cup chicken broth (any broth will work)
¾ Cup Port
1 tsp of corn starch
12-24 Pitted Cherries (canned or fresh)
1 thyme sprig
Directions
- Preheat oven to 300 degrees
- Score skin side of breast
- Season both sides with a generous portion of salt and pepper
- Lay skin side down on a nonstick pan starting from room temperature and SLOWLY raise the heat over 6-8 minutes or until golden brown and most of the fat has rendered out
- Meanwhile, in a small pot sauté shallots in the butter until translucent
- Add stock but reserve a table spoon for the corn starch
- Add port and a pinch of pepper, bring to boil
- In a small bowl dissolve corn starch in the remaining stock and add into the broth and port mixture
- Add cherries and thyme sprig, stir and simmer for 3-5 minutes
- Flip duck onto meat side for 2 minutes
- Flip back over to the skin side and place in the oven for 3 minutes
- Let duck sit for 5 minutes, cut diagonally into large pieces and top duck with cherry port reduction
- Serve!
Great vid! Spurs my culinary creativity! I only had duck once and it was among the more memorable meals of my life. All you're missing is a sidedish to match up, something elegant, yet simple......hmmm I think I'll go cook something right now =D
ReplyDeletePotato gratin always pairs nicely with duck! Cook it in single Ramekins and it comes out very elegant, just be sure to butter it first! Thanks Justin! :)
ReplyDeleteWhat's a ramekin? http://en.wikipedia.org/wiki/Ramekin
Looks fantastic! May I suggest a perfect beverage pairing for this part of your meal? Because of the higher fat and game like flavours of duck, a moderate amount of bitterness would be needed to cut through that fat. I'd go with a Cherry Ale, or Classic Red Ale for this dish.
ReplyDeletePerfect recipe for my dinner date together with my girl tonight. And this Potato gratin will surely shot this Duck Breast with a Wild Cherry Port Reduction.
ReplyDelete