Seared Duck Breast With Cherry Port Sauce

So far, this is my favorite duck recipe to date. dh and i made this easy, flavorful dish a couple of nights ago and loved it. it is from williams-sonoma kitchen. i bought my demi-glace at the williams-sonoma store. little did i realize it was $30 per jar! i havent looked yet, but maybe there is a recipe on zaar for demi-glace? anyway, i was glad i bought it and tried this dish because i will be enjoying it many more times to come. a couple of notes on this recipe: although the recipe lists this as 4 servings, i found it only served 2. also, my stock and butter were not unsalted and the dish did not seem salty to me. finally, williams-sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.

Steps

In a small saucepan over medium heat , warm the stock until steam begins to rise from the surface , about 3 minutes.

Add the dried cherries and remove from the heat.

Season the duck breast halves with salt and pepper.

Using a sharp knife , score the skin by making a crisscross pattern , being careful not to cut into the meat.

Heat a large saute pan over medium-low heat.

Place the duck , skin side down , in the pan and cook until the skin is very crisp and golden , 12-15 minutes.

Turn the duck over and cook until the meat is just springy when pressed , 3-5 minutes more for rare to medium-rare , or until done to your liking.

Transfer the duck to a warmed platter , cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.

Pour off all but 1 tb fat from the pan.

Set the pan over medium heat , add the shallot and cook , stirring occasionally , until tender and translucent , about 3 minutes.

Add the port , bring to a boil and cook until it is almost evapora.

Ingredients

unsalted chicken stock, dried cherries, boneless duck breast halves, salt, fresh ground pepper, shallot, port wine, demi-glace, unsalted butter