Luxurious Duck Breast with Cherries and Port Sauce
D’Artagnan Moulard Magret Duck Breast with Luxardo Cherries and Tawny Port is one of the most luxurious recipes you can make for a special dinner. It is very easy to sear the duck breasts and make a quick sauce in the same pan. It is simply elegant to serve. The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2approx. 14 ounces each D’Artagnan Moulard Magret Duck Breasts
½teaspoonblack pepperfresh ground
1ounceTawny Port wine
7ounces1/2 jar Luxardo Maraschino Cherries
2sprigs fresh thyme
Remove the duck breasts from the packaging, rinse and pat dry. Season the breasts with salt and pepper on both sides.
Score the fat side with a sharp knife into a diamond pattern, careful not to cut into the meat.
Place the breasts, fat side down, in a cold skillet on the stove top. Do not use a non-stick pan for correct caramelization. Turn the heat to medium and allow the fat to render out. Continue cooking over a medium-low/medium heat until the fat is caramel color and crispy, about 10 -15 minutes. Do not touch while cooking. Turn once, and cook the other side for about 3 - 6 minutes or until a digital thermometer registers 135 degrees for medium rare. Remove from pan and place on a wooden board to rest.
Drain the duck fat into a glass jar and save for another recipe.
Return the pan to the stovetop and add butter and onion. Cook over medium heat until the onion is translucent.
Turn off the heat and add the Port wine to deglaze the pan. Scrape up the brown bits and stir until the butter and port create a sauce.
Stir in the Luxardo Cherries with their syrup to combine. Add one sprig of thyme. Simmer over medium heat until the sauce is slightly thickened, about 10 minutes.
Slice the duck breasts and plate. Garnish with thyme. Top with the hot Cherry & Port Sauce.