Duck with Port-Cherry Sauce


  • 1 cup chicken stock or canned low-salt chicken broth
  • 1 cup beef stock or canned beef broth
  • 1 cup soy sauce
  • 1 cup Sherry
  • 4 tablespoons butter
  • 1 fresh thyme sprig
  • 1 teaspoon cornstarch
  • + 3 more ingredients
    • ½ cup ruby Port
    • 12 frozen dark sweet cherries
    • 4 6-ounce duck breast halves

Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours. Bri...

View full recipe at Epicurious


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