Techniques and Recipes

MAKES COOK TIME

2 SERVINGS 10 MINUTES

Pan-Seared Duck

with

Cherry Sauce

Game birds, like the duck in this recipe, are most ﬂavorful, tender, and moist when cooked medium or

medium rare and given at least 10 minutes to rest.

INGREDIENTS

– 2 5–6 ounce duck breast halves or

1 12–16 ounce duck breast half

– 2 tablespoons chilled butter, divided

– ¼ cup ﬁnely chopped shallot

– ½ cup low-sodium chicken broth

– 8 sweet red cherries, fresh or frozen

and thawed, pitted and halved

– 2 tablespoons tawny port

– 1 tablespoon orange blossom honey

– Salt and pepper

Preparation method

1. Place duck breast halves between two sheets of plastic

wrap. Pound lightly to an even thickness, about ½–¾ inch.

Discard plastic wrap. Using sharp knife, score skin in a ¾-inch

crosshatch pattern, being careful not to cut into the meat.

Cover and chill. This can be done up to 8 hours before

cooking. 2. In a large, heavy skillet, melt 1 tablespoon butter

over medium-high heat. Season duck with salt and pepper.

Add duck, skin side down, to skillet and cook until skin is

browned and crisp, about 5 minutes. Turn duck over, reduce

heat to medium, and cook until browned and cooked to

desired doneness, about 4 minutes longer for small breasts

and 8 minutes longer for a large breast for medium rare.

Transfer to work surface, tent with foil to keep warm, and let

rest 10 minutes. 3. Meanwhile, pour o all but 2 tablespoons

of drippings from skillet. Add shallot and stir over medium heat

for 30 seconds. Add broth, cherries, tawny port, and honey.

Increase heat to high; stirring often, boil until sauce reduces

to a glaze, about 3 minutes. Whisk in 1 tablespoon cold butter.

Season sauce to taste with salt and pepper.

TECHNIQUES Sear