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Crispy Duck Breast with Cherry Port Reduction
Ingredients
- skin-on duck breasts
- bout 6 to 8 oz each
- kosher salt
- freshly ground black pepper
- shallot
- ruby Port
- chicken stock
- pitted fresh or frozen dark cherries
- balsamic vinegar
- fresh thyme leaves
- unsalted butter
Instructions
1. Pat the duck breasts dry and score the skin in a shallow crosshatch pattern without cutting into the meat. Season both sides with the salt and pepper.
2. Place the duck breasts skin-side down in a cold skillet, then set the skillet over medium-low heat. Cook for 8 to 12 minutes, occasionally spooning excess rendered fat from the pan, until the skin is deeply golden and crisp.
3. Turn the duck breasts over and cook the meat side for 3 to 5 minutes, or until the center reaches about 130 to 135 degrees F for medium-rare. Transfer the duck to a plate and let it rest for 8 to 10 minutes.
4. Pour off the rendered duck fat, leaving about 1 teaspoon in the skillet. Add the shallot and cook over medium heat for about 1 minute until softened.
5. Add the Port and scrape the browned bits from the bottom of the skillet. Add the chicken stock, cherries, balsamic vinegar, and thyme.
6. Bring the sauce to a lively simmer and cook for 7 to 10 minutes, stirring occasionally, until the liquid has reduced by roughly two-thirds and becomes glossy and lightly syrupy.
7. Remove the skillet from the heat and whisk in the cold butter until the sauce is smooth and glossy. Taste and adjust the seasoning if needed.
8. Slice the rested duck breasts diagonally, arrange on two plates, and spoon the warm cherry Port reduction over and around the duck.