Duck Breasts with Cherry Port Sauce
This Duck Breasts with Cherry Port Sauce recipe will elevate your culinary skills to a new level. Featuring a deliciously tender duck breast paired with a luscious cherry port sauce, this dish is both savory and sweet, making it the perfect dish for a special dinner or an indulgent weekend meal. Served with a fresh rhubarb and sugar snap pea mixture, the dish strikes the perfect balance between rich meat and bright, refreshing vegetables.
Ingredients
| Ingredient | Quantity |
|---|---|
| Port Wine | 1/2 cup |
| Dried Tart Cherries | 1/2 cup |
| Duck Breasts | 4 pieces |
| Shallot | 1, chopped |
| Fresh Rhubarb | 1/4 cup, chopped |
| Sugar Snap Peas | 1/2 cup |
| Chicken Broth | 1/2 cup |
| Arrowroot | 2 teaspoons |
| Honey | 2 tablespoons |
| Fresh Coarse Ground Black Pepper | 2 teaspoons |
| Salt | 1/8 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 640.1 kcal |
| Total Fat | 27.1 g |
| Saturated Fat | 7.3 g |
| Cholesterol | 326.4 mg |
| Sodium | 591 mg |
| Carbohydrates | 26.2 g |
| Dietary Fiber | 3.2 g |
| Sugars | 15 g |
| Protein | 63.4 g |
Instructions
1. Prepare the Cherry Port Sauce
- In a small saucepan, heat the port wine over moderate heat until it is hot. Add the dried tart cherries, cover the pot, and let the mixture stand for 15 minutes to allow the flavors to meld together.
2. Score and Season the Duck
- Score the skin of the duck breasts in a crosshatch pattern using a sharp knife. This helps to render the fat and ensures crispy skin. Season both sides of the duck breasts generously with salt and freshly ground black pepper to enhance the flavor.
3. Sear the Duck
- Heat a medium sauté pan over high heat until it is very hot. Add the duck breasts, skin-side down. Reduce the heat to moderately-low and cook the duck for 6 to 8 minutes, allowing the fat to render and the skin to become crispy. Carefully pour off the accumulated duck fat as it cooks, leaving a small amount in the pan for further sautéing.
4. Roast the Duck
- Transfer the duck breasts to a small roasting pan and roast them in a preheated 400°F oven for about 10 minutes, or until the internal temperature reaches medium-rare (typically 135°F). Once cooked, remove the duck from the oven and let it stand for 10 minutes before slicing it to allow the juices to redistribute.
5. Prepare the Vegetables
- While the duck is roasting, pour off all but 2 tablespoons of duck fat from the sauté pan. Add the chopped shallots to the pan and sauté over moderately-high heat until they become softened and translucent, about 2-3 minutes.
- Add the chopped rhubarb to the pan and sauté for an additional 4 minutes. Next, add the sugar snap peas to the pan and sauté for 1 to 2 more minutes until the peas are tender but still crisp.
- Transfer the sautéed vegetables to a bowl and stir in 1 tablespoon of honey for a touch of sweetness that will complement the savory flavors of the duck.
6. Make the Cherry Port Sauce
- Add the cherry and port mixture from the saucepan into the sauté pan. Let it simmer for 1 minute, allowing the flavors to combine.
- Add the chicken broth to the pan and continue to simmer until the sauce is reduced by one-third, intensifying the flavors.
7. Thicken the Sauce
- In a small bowl, whisk together the arrowroot powder with orange juice until smooth. Add this mixture to the simmering sauce and bring it to a boil. The sauce will thicken, becoming velvety and rich.
- Stir in the remaining 1 tablespoon of honey, black pepper, and salt to taste. This will balance the sweetness and seasoning of the sauce.
8. Assemble the Dish
- To serve, divide the rhubarb and sugar snap pea mixture among four plates. Slice the duck breasts at an angle into thin, even slices and arrange them on top of the vegetable mixture.
- Drizzle the luscious cherry port sauce over the duck and vegetables, ensuring each bite is bursting with flavor.
Serving Suggestions
This elegant dish pairs wonderfully with roasted potatoes or creamy mashed potatoes, but you can also serve it with a light salad or steamed rice for a more balanced meal. The richness of the duck and the sweetness of the cherry port sauce are complemented beautifully by the tangy rhubarb and crunchy peas, creating a dish that will impress your guests or make a weeknight dinner feel special.
Tips for Perfection
- Duck Breast Selection: Choose high-quality, fresh duck breasts for the best flavor and texture. If you’re using frozen duck, ensure it is completely thawed before cooking.
- Cooking the Duck: Duck is best served medium-rare to medium, as overcooking can result in dryness. Use a meat thermometer to ensure the perfect doneness.
- Arrowroot Substitute: If you don’t have arrowroot, cornstarch can be used as a substitute to thicken the sauce.
- Rhubarb: Fresh rhubarb adds a tartness that cuts through the richness of the duck, but if it’s out of season, you can use frozen rhubarb or substitute with a bit of lemon zest for a citrusy note.
This Duck Breasts with Cherry Port Sauce recipe is a perfect example of how the right combination of ingredients can transform a simple meal into something extraordinary. Enjoy the harmony of flavors and textures as you indulge in this luxurious dish, perfect for any occasion.
