SOUTHERN LIVING (^) | 67
Seared Duck Breasts
with Cherry-Port
Reduction
ACTIVE 15 MIN. - TOTAL 25 MIN.
SERVES 4
Start the duck, skin side down, in a cold
pan to slowly render the fat and ensure
extra-crispy skin. By the end of cooking,
you will have about half a cup duck fat. In
the South, we may love our bacon grease,
but duck fat is a top chef’s liquid gold! A
potato cooked in duck fat will make your
knees buckle, but eat too many and you
may need to loosen your belt buckle. This
pan sauce comes together fast. You don’t
have to stir it constantly. Do monitor the
duck closely; it dries out if overcooked.
4 (7-oz.) boneless, skin-on
duck breasts
1 tsp. kosher salt
1⁄2 tsp. black pepper
1⁄2 cup port
1⁄3 cup dried cherries
2 Tbsp. light brown sugar
1⁄3 cup golden raisins
3 Tbsp. chopped fresh flat-leaf
parsley
2 Tbsp. red wine vinegar
- Using a sharp knife, cut through the
duck skin in parallel lines, being careful
not to cut all the way through the meat.
Turn the breasts 45°, and cut through
the skin in parallel lines perpendicular to
the first set of lines, creating a cross-
hatch pattern. Sprinkle the duck breasts
evenly with 3⁄4 teaspoon of the salt and
1⁄4 teaspoon of the pepper. Place the
duck breasts, skin side down, in a large,
room-temperature skillet. Place on the
stove-top, and heat over medium-high.
Cook until the duck skin is golden brown,
8 to 10 minutes. - Turn the duck breasts, and cook until
a meat thermometer inserted in the
thickest portion of the duck registers
120°F, 2 to 3 minutes. Remove from the
skillet. Let stand at least 10 minutes
before slicing. - Reserve 1 tablespoon pan drippings in
the skillet, and discard the remaining
drippings. Add the port, cherries, brown
sugar, and remaining 1⁄4 teaspoon each
salt and pepper to skillet. Bring to a boil
over medium-high. Reduce the heat to
medium-low, and simmer until mixture
is slightly thickened, 4 to 5 minutes.
Remove from the heat, and stir in the
raisins, parsley, and red wine vinegar. - Slice the duck, and serve with the
cherry-port reduction.