Seared duck breast with cherry-Port wine sauce

Step 1/4

• 1 shallots
• 300 g duck breast fillets
• salt
• pepper

• cutting board
• knife

Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.

Step 2/4

• large frying pan

Heat a heavy-bottomed frying pan over medium-high heat. Add duck to pan, skin side-down, and cook until skin is browned and crisp, approx. 5 min. Reduce heat to medium, flip duck breasts, and cook until browned and cooked through, approx. 5 – 8 min.

Step 3/4

• 90 ml chicken broth
• 225 g sour cherries
• 30 ml tawny Port
• 1 tbsp honey
• 1 sprigs thyme

• aluminium foil
• cutting board

Transfer duck to cutting board, cover with foil to keep warm, and let rest. Pour off most of the duck drippings from the frying pan, leaving enough in the pan to coat. Add shallots and sauté over medium heat until fragrant. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often.

Step 4/4

• 1½ tbsp butter (chilled)
• ½ orange (zest)
• salt to taste
• pepper to taste

• fine grater
• cutting board
• knife

Remove thyme sprigs, then whisk in butter and orange zest and season with salt and pepper. Thinly slice duck breast and transfer to serving plate. Spoon sauce over duck and serve. Enjoy!

Enjoy your meal!