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Prepare a Savory Duck with Cherry-Port Sauce

Duck with Cherry-Port Sauce made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 duck breasts 6-8 oz each
  • 1 cup fresh or frozen cherries pitted
  • 1/2 cup ruby port wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot finely chopped
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • Fresh thyme sprigs for garnish

Instructions

  • Score the skin of the duck breasts in a crosshatch pattern.
  • Season the duck breasts with salt and pepper on both sides.
  • Place the duck breasts skin-side down in a cold skillet over medium heat.
  • Cook for about 6-8 minutes until the skin is golden brown and crispy, then flip.
  • Continue cooking for another 4-6 minutes until the internal temperature reaches 135°F for medium-rare.
  • Remove the duck from the skillet and let it rest for about 5 minutes.
  • In the same skillet, add shallots and cook until soft, about 2 minutes.
  • Add the cherries, port, balsamic vinegar, and Dijon mustard; simmer for 5-7 minutes.
  • Finish the sauce by whisking in butter until melted and smooth; season to taste.
  • Slice the duck and serve drizzled with cherry-port sauce; garnish with thyme.