Seared Roast Duck Breast {with Cherry Port Wine Sauce}

I didn't know I loved Duck Breast until I tried this Seared Roast Duck Breast {with Cherry Port Wine Sauce} that my son made. So juicy and tender....I thought I was eating filet mignon!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 170kcal

Author Nicole Crocker

Ingredients

2 ,5-6 ounce Duck breasts
Salt and pepper to taste

For the Cherry Port Wine Sauce

2 Tablespoons Chilled butter ,divided
1/4 Cup Finely chopped shallots ,about 1 large
1/2 Cup Low-salt chicken broth
8 Halved pitted sweet red cherries
2 Tablespoons Port wine
1 Tablespoon Honey

Instructions

To prepare the duck and cook

Preheat oven to 400 Degrees F
Heat a large skillet on medium high heat. Remove duck from fridge and immediately score the skin side of breasts in 3/4 inch diamond pattern. ***Do Not Cut Into Flesh!! Skin Only!
Season liberally with salt and pepper.
Place duck in preheated pan skin side down and cook until skin is brown and crispy. About 5 minutes.
Reduce heat to medium and flip over to sear other side. Cook about 4 minutes longer.
Remove pan from burner and place in oven.
Cook to an internal temperature of 125 Degrees F for rare or 130 for medium rare.
Start checking internal temperature after 5 minutes. Should be done or close to it.
Remove to cutting board. Let meat rest.
** You will not need to add any oil or butter to pan before cooking. The duck will produce its own.

For the Cherry Port Wine Sauce

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
Slice duck and fan out on a serving platter. Pour sauce over duck and serve immediately.

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