Recipe: Pan-Seared Duck Breast with Cherry Port Sauce

Serves: 2

Ingredients:

• 2 moulard duck breast halves (5 to 6 ounces each) or one large duck breast (12 to 16 ounces)

• 2 tablespoons chilled butter, divided

• 1/4 cup finely chopped shallot (about 1 large)

• 1/2 cup low-salt chicken broth

• 8 sweet red cherries, pitted and halved (fresh or frozen, thawed)

• 2 tablespoons tawny Port

• 1 tablespoon orange blossom honey

Preparation:

1. Place the duck breast halves between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 to 3/4 inch. Remove the plastic wrap. Using a sharp knife, score the skin in a 3/4-inch diamond pattern, being careful not to cut into the flesh. This step can be done up to 8 hours ahead. Cover and refrigerate.

2. In a heavy large skillet, melt 1 tablespoon of butter over medium-high heat. Season the duck breasts with salt and pepper. Place the duck, skin side down, in the skillet and cook until the skin is browned and crisp, approximately 5 minutes. Flip the duck breasts over, reduce the heat to medium, and continue cooking until browned and cooked to your desired doneness, about 4 minutes for small breasts and 8 minutes for larger breasts for medium-rare. Transfer the duck to a work surface, tent with foil to keep warm, and let rest for 10 minutes.

3. Meanwhile, pour off all but 2 tablespoons of drippings from the skillet. Add the shallot to the skillet and sauté over medium heat for about 30 seconds. Add the chicken broth, cherries, Port, and honey. Increase the heat to high and boil until the sauce is reduced to a glaze, stirring often, for about 3 minutes. Whisk in 1 tablespoon of cold butter. Season the sauce to taste with salt and pepper.

4. Thinly slice the duck and fan out the slices on plates. Spoon the cherry Port sauce over the duck slices and serve.

5. Pair this dish with a medium-bodied red wine from Spain's Rioja region. We recommend the Viña Santurnia 2005 Crianza Rioja ($13), which offers black cherry flavors and smoky notes.

This delectable recipe for Pan-Seared Duck Breast with Cherry Port Sauce is sure to impress your guests and elevate any mealtime experience. Enjoy the rich flavors and elegant presentation of this gourmet dish!