Seared Duck Breast with Cherries and Port Sauce

Seared Duck Breast with Cherries and Port Sauce
Photo by Gentl & Hyers


  • ¼ cup shallot
  • 2 tablespoons butter
  • 1 tablespoon orange blossom honey
  • or one 12-to 16-ounce duck breast half
  • 2 5-to 6-ounce duck breast halves
  • 8 halved pitted sweet red cherries, fresh or frozen
  • ½ cup low-salt chicken broth
  • + 1 more ingredients
    • 2 tablespoons tawny Port

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill. Melt 1 tablespoon butt...

View full recipe at Epicurious


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