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Game birds, like the duck in this recipe, are most flavorful, tender, and moist when cooked medium or medium rare and given at least 10 minutes to rest.

KEEP SCREEN ON

Yield: 2 SERVINGS

Cook Time: 10 Minutes

Ingredients
INGREDIENTS
2 5–6 ounce duck breast halves or 1 12–16 ounce duck breast half

2 tablespoons chilled butter, divided

¼ cup finely chopped shallot

½ cup low-sodium chicken broth

8 sweet red cherries, fresh or frozen and thawed, pitted and halved

2 tablespoons tawny port

1 tablespoon orange blossom honey

Salt and pepper

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Preparation Method

  1. Place duck breast halves between two sheets of plastic wrap. Pound lightly to an even thickness, about ½–¾ inch. Discard plastic wrap. Using sharp knife, score skin in a ¾-inch crosshatch pattern, being careful not to cut into the meat. Cover and chill. This can be done up to 8 hours before cooking.
  2. In a large, heavy skillet, melt 1 tablespoon butter over medium-high heat. Season duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for a large breast for medium rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
  3. Meanwhile, pour off all but 2 tablespoons of drippings from skillet. Add shallot and stir over medium heat for 30 seconds. Add broth, cherries, tawny port, and honey. Increase heat to high; stirring often, boil until sauce reduces to a glaze, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.