Directions: |
Directions:Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (usually 3/4th inch to 1/2 inch) Using a sharp knife, score the skin side of the duck in a 3/4th inch diamond pattern but be careful not to cut into the flesh (this can be done ahead of time, up to 8 hours.)
Melt 1 tbsp. of butter in a heavy large skillet over medium high heat. Sprinkle Duck breast with salt and pepper. Add duck to pan skin side down first. Allow the skin to cook to a brown sear, approx. 5 minutes. Turn duck over and reduce heat to medium and cook until brown and desired doneness, about 4 minutes for small breast and up to 8 for large for medium-rare. When done, transfer to a plate and cover with foil to keep warm, and let rest for at least 10 minutes.
While the duck is resting, pour off a majority of the duck fat until there is only 2 tbsp. worth left in the pan. Add your shallots and stir over medium heat for about 30 seconds or until shallots are tender. Add garlic and stir until the garlic is aromatic, another 30 seconds or so. Add chicken stock, wine, cherries, honey, and rosemary. Increase heat to high and boil until sauce is reduced to a glaze, stirring often, approx. 3 minutes. Remove from heat and add your second tbsp. of cold butter, whisk until the butter is completely melted.
Slice the duck breast thin and fan out onto a place. Using a slotted spoon, pour over your cherry onion chutney and then use a regular spoon to pour on your desired amount of liquid sauce. |
This recipe for Pan Seared Duck with Port Wine - Cherry Chutney is from