Seared Duck Breast with Dried Cherries and Port

1. 1

   Pat duck breasts dry with paper towels.

2. 2

   With sharp knife, cut 4 diagonal slashes, about 1/4 inch deep, in skin and fat on each breast half.

3. 3

   On sheet of waxed paper, evenly season duck breasts, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper.

4. 4

   In 12-inch nonstick skillet, cook breasts, skin side down, on medium 15 minutes or until skin is well browned and crispy.

5. 5

   As breasts cook, spoon off and discard fat in skillet.

6. 6

   Turn breasts over and cook on flesh side about 4 minutes for medium-rare or until desired doneness.

7. 7

   Transfer breasts to cutting board; cover with foil to keep warm until ready to serve.

8. 8

   Discard all but 1 teaspoon duck fat from skillet.

9. 9

   Add shallot and cook on medium 2 to 3 minutes or until beginning to brown.

10. 10

    Stir in garlic and cook 1 minute.

11. 11

    Add port wine, balsamic vinegar, and cherries; heat to boiling.

12. 12

    Boil 3 minutes or until sauce is reduced to 3/4 cup, stirring frequently.

13. 13

    To serve, thinly slice each breast and transfer to a dinner plate.

14. 14

    Spoon port sauce over breasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.