Seared Duck Breast With Cherry SauceFrom Parfait 5 years ago
- 4 x 225g duck breasts, skin on shopping list
- sea salt and freshly ground black pepper shopping list
- 300ml good-quality brown chicken stock shopping list
- 300ml port shopping list
- Few sprigs of thyme shopping list
- 200g fresh cherries, pitted and halved shopping list
- 20g cold butter, cut into cubes shopping list
How to make it
- Gamey red meat such as duck goes wonderfully with a cherry sauce as the slight acidity of the fruit cuts through the richness of the meat. Always render the excess fat from the duck breasts first by placing them on a hot, dry pan.
- 1 Using a sharp knife, lightly score the skin of the duck breasts, then rub over with salt and pepper. Heat a heavy-based pan over low heat. Add the duck breasts, skin-side down, and leave for about 10 minutes until the fat is nearly all extracted and the skin is golden brown and crisp.
- 2 Meanwhile, put the chicken stock, port and thyme into a heavy-based saucepan and bring to the boil. Let it bubble away until the mixture is reduced to a third, which will take 10-15 minutes. Fish out the thyme sprigs, then add the halved cherries and simmer for another 5-10 minutes until the sauce has thickened.
- 3 Turn up the heat, turn over the duck breasts and cook the flesh side for 3-4 minutes. The meat should feel slightly springy when pressed if you want it cooked to medium. When ready, remove to a plate and set aside to rest for 5 minutes.
- 4 Gently reheat the cherry sauce and add the butter, one piece at a time, whisking until it has melted before adding the next piece. The sauce will turn rich and glossy. Season to taste with salt and pepper.
- 5 Slice the duck breasts thickly lengthways and fan out on to warmed plates. Spoon over the cherry sauce to serve.