Food and Wine Pairing Quick Reference Chart. . Meanwhile, pour off all but 2 tablespoons drippings from skillet. Duck Breast With Cherry Port Sauce; Duck With Fig & Cherry Sauce; Duck And Cherry Sauce; Duck With Black Cherry Sauce; Wine Pairings. Adapted from Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark (Free Press, 2006). 2 Duck breast’s (between 6 and 10 oz each) 6 sprigs of Thyme. This dish would be great for Christmas, New Year’s or even a summer BBQ! And if you are in need of a Valentine’s menu idea, or a just-because-I-want-to-get-fancy menu idea, let this be your meal. I went online and read many different recipes for duck and how vest to cook duck breasts, and ended up with this recipe which turned out better than I hoped for. You will see fat start to melt. Cooking advice that works. Orange peel. Instructions. December 12, 2013 – made this dish and it came out absolutely perfect, we enjoyed a wonderfully crisp duck, meat was juicy with a great addition of cherry sauce. Remove giblets and neck from duckling; reserve for another use. Off the grill they came and I made the sauce per the recipe in pan I used to sear the breasts. I hate cloying sweet entrees. "Good cooks are not born…they learn by doing" Julia Child. France is partial to Muscovy duck since the males are noted for large lean breasts. She also recommends removing the fat, which I have to disagree with — I think the fat adds nice flavor and helps protect the meat during the cooking process. Required fields are marked *. Add broth, cherries, Port, and honey. King Cole Duck is Ontario’s rival to Brome Lake. There is a new T & T Superstore in Waterloo that opened in December 2018. Spoon the sauce over the duck and sprinkle with the hazelnuts. Salt and pepper to taste Dave and I are obsessed with duck and I’ve, for some inexplicable reason, avoided making it at home. Slice the duck breasts with a sharp but smooth (not serrated!) Add duck to pan; cook 4 minutes on each side or until desired degree of doneness. I used an IGrill to monitor the temperature of each breast. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Sprinkle duck with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Cover and chill. It is usually available on the shelf where you find mint jelly and cranberry sauces. Place 2 duck breast halves, skin side down, in the pan and cook until the skin is very crisp and golden, 10 to 12 minutes. Pound lightly to even thickness (about 1/2 to 3/4 inch). French syrah, Washington state or Niagara Canada syrahs would all be good candidates. With the duck, pour a medium-bodied red from Spain's Rioja region. Wine pairing. In the meantime, in a sauce pan simmer the cherries and rosemary sprig over medium heat. Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric … Meanwhile, reheat the cherry-port sauce. whole duck without giblets (see tip) sunflower oil (for rubbing into the duck's skin) salt and freshly ground black pepper: For the cherry sauce: 3 : shallots, chopped: 150ml (5fl … Drain fat off and reserve for another use. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). Mom always made Roast Duck a L’Orange for Dad when I was little. Preheat the oven to 200C/400F/Gas 6. Meanwhile, reheat the cherry-port sauce. Scott Phillips. (I just made myself hungry… I feel a duck ragout coming on!). They have a great collections of duck breasts in stock all the time. This recipe uses duck breasts so they cook quickly and have a very mild taste. Brome Lake is a major producer in Canada of Pekin duck. Method. Be careful not to cut into the flesh. Add cornstarch mixture to Port-cherry sauce. This is a delicious and very easy sauce to make. This  Crispy Duck Breast  is a great recipe for entertaining. The sauce is made completely separately and is actually quite easy once you get all the ingredients on hand- you start with a little shallot and garlic (my favorite combo) and add to that a little red wine, a little chicken stock, a little cherry jam, some balsamic vinegar, … We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes. Remove and let the duck rest tented, five minutes. In fact, I would far rather have a fruit sauce than gravy. Spoon Port-cherry sauce over duck and serve. Be careful not to cut into the flesh. Add the shallots and cook until soft, about … https://www.gressinghamduck.co.uk/recipes/cherry-red-wine-sauce It will be very tough if you cook it beyond that. Combine all port wine sauce ingredients into a heavy bottom sauce pan and bring to a boil and let it reduce to about half volume about 20 min or so. Mash with a fork, or blend for a smoother consistency. In order to play up the cherry notes in the sauce I would look for a Pinot Noir or Merlot that have descriptors of red fruits and/or cherries specifically. Finally he finished things off with Peach Mousse with Tequila! You will see that there is a definite layer of fat on top of the breast. After several minutes of juggling the breasts got up to 135 degrees and they no longer flared up. The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks. Transfer the duck to a cutting board and cover loosely with aluminum foil. Pepper-Crusted Duck Breasts with Cherry-Port Sauce. You can find tart cherries bottled in their juice along with other preserved fruits in your grocery store. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the shallots and cook until soft, about 2 minutes. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). I heated a cast iron frying pan over the coals with a bit of butter. I hope you can stay and browse a while! To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar. Cut the duck into thin slices and arrange on 4 warmed plates. Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck fat and you have a simple, no fuss date night dinner which won’t have you in the kitchen all day. The cherry sauce mixed and ready to … Pekin duck is also popular and available in North America and throughout the world. Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if … Duck Breasts With Balsamic Cherry Glaze ... With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. 200ml (7fl oz) game stock. Source: epicurious.com. Serves 4. I cooked it a bit differently but otherwise made according to the recipe. Built a fire with a single charcoal holder of briquettes. Your guests will never guess how easy this is to prepare! Set aside until time to spoon over plated duck. Duck will continue to cook during this time. This tart Cherry Port Sauce is so awesome and so easy to make! How would you rate Seared Duck Breast with Cherries and Port Sauce? Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes. Bring to a boil, then reduce heat to a simmer … knife. When you are rendering the fat off the breast, pour off any excess fat after about 6 minutes.Reserve the fat – it is a classic oil for browning potatoes! Serves 4. Without a doubt D’Artagnan has the best duck. They market all kinds of duck cuts from breasts to legs, to spiedini (cubes or balls of meat on skewers). Place the skillet in the oven and roast for 7-9 minutes depending on the size of your breasts. Serve with a peppery Syrah or cherry-noted Pinot Noir. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Transfer the duck to a platter, cover loosely with aluminum foil and let rest for 10 minutes. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. 1 medium-sized duck. Cut the duck into thin slices and arrange on 4 warmed plates. Ingredients . I even made photos of the final result. Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck … The sauce adds a sweet touch to the duck and vegetables. Enjoy! This duck breast with cherry sauce might be my new favorite recipe on The Gourmet Gourmand. Discard plastic wrap. Slow-roast duck with orange & Port sauce. I took the breasts out of the pan and put on the indirect side of the grill. To revisit this article, visit My Profile, then View saved stories. Add cornstarch mixture to … Cut the duck breasts diagonally to be served. The number of servings  for a main dish will depend on the size of your breasts -estimate 1/4 lb per serving for a main course. Duck is always a very elegant dish and the Cherry Port Sauce makes it a stand out dish. 1 Tbsp Honey. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Stir in port, vinegar, cherries, and dark brown sugar. When he told me he was making Duck I have to admit I wasn’t jumping up and down about it. 1 Shallot (minced) 1/2 cup Chicken Broth. A peppery Syrah would also work well. Increase heat to medium high and add the https://www.gressinghamduck.co.uk/recipes/duck-breast-with-rich-cherry-sauce To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 minutes over medium-high heat, breaking up the jam with a spatula. You will want to cook the breast with the fat on. You can find tart cherries bottled in their juice along with other preserved fruits in your grocery store. In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. The sauce adds a sweet touch to the duck and vegetables. DO AHEAD Can be made 8 hours ahead. Rinse duckling thoroughly with cold water; pat dry with paper towels. I used my Weber Kettle grill. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. I use a cast iron skillet because it provides such a nice even heat and you can pop it right into the oven to finish off the breasts. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream! I recently posted a recipe for pork chops that I had bought online at D’Artagnan.com, and when I placed my order, they had duck breasts on sale.Although I do enjoy a well-cooked duck breast when we are dining out at a restaurant, it has been many years since I cooked duck at home, so I decided to order some. I did not have port so had to use red wine, will try it next time with port and plums. All rights reserved. Restaurant recommendations you trust. Heat a cast iron or heavy oven proof skillet over medium heat. It is usually available on the shelf where you find mint jelly and cranberry sauces. I did not find this sauce at all too sweet. 2 large oranges (plus 2 more for garnish, optional) 3 level tbsp plain flour. It is very easy to sear the duck breasts and make a quick sauce in the same pan. As already mentioned in the intro, this is great with vintage port (or late bottled vintage or even a good ruby port). And I hate overly sweet sauces on meat.I used local honey (in the days of COVID19 , I am not wandering through stores looking for orange blossom honey and one of the few things in the frozen food section was actually frozen dark cherries. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. Your email address will not be published. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). The cherry sauce properly reduced with all the butter whisked in. Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time. Spoon the sauce over the duck and sprinkle with the hazelnuts. Do not throw any piece of this bird out! I even made photos of the final result. Season sauce to taste with salt and pepper. It's also great with ham and all game -- and vanilla ice cream! Turn off the heat, add 1 Tbsp unsalted butter and swirl the pan until butter gently melts. To revisit this article, select My⁠ ⁠Account, then View saved stories. The duck was tender and moist, and the cherry and port wine sauce was a perfect accompaniment. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Position duck breasts fat side down and cook for approximately 6 minutes. Chipotle-Cherry Barbecue Sauce Steven Raichlen's Barbecue Bible frozen cherries, port wine, unsalted butter, salt, red wine vinegar and 9 more Red Onion and Gorgonzola Cheese Sauce L'Antro dell'Alchimista Remove rosemary. Pour in port (or red wine) and chicken stock, then bring to a boil and reduce by half. Cherry Sauce. I would look for a Syrah that is described as peppery, medium body and smooth (as opposed to a jammy Shiraz that would risk over powering the dish). Turn the duck over and cook until the meat is just springy when pressed, 3 to 5 minutes more for rare to medium-rare, or until done to your liking. Method. Remove rosemary. Oddly Muscovy refers to Moscow but the ducks are native to Mexico, South and Central America. Score fat on each duck breast in cross hatch fashion. ). Pinot Noir; Suggest another wine varietal that pairs well with Duck, Cherries. Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down. Here is the recipe for the Cherry Port Sauce. Serve the duck with the cherry sauce and the broccoli on preheated plates. Add shallot to skillet and stir over medium heat 30 seconds. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. … Orange blossom honey is findable in the northeast but it’s not common; i used regular local honey. The duck is ready to serve. By Joanne Weir Fine Cooking Issue 105. Awesome. Stir occasionally and cook until cherries start to break down. Turn duck breasts 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 large breast for medium-rare. Fat levels for a 3.5 oz  Pekin duck breast are estimated at 3 grams of fat for no skin and 11 grams for skin on. Drain all of fat from the pan and place over medium heat. It's also great with ham and all game -- and vanilla ice cream! Both of these wines are also medium to full bodied with lower tannin levels that will not over power the dish. You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream! But I just was never a fan. This tart Cherry Port Sauce is so awesome and so easy to make! SV 1985 Ingredients1.8 -2kg Whole duck without giblets sunflower oil (for rubbing into the duck's skin)salt and freshly ground black pepper Cherry sauce 3 shallots chopped finely 150ml cooking port 150ml red wine 2 chicken stock cubs dissolved in 300ml of hot water 2 tbsp redcurrant jelly 1 ½ tsp balsamic vinegar 200gm frozen pitted cherries 2 ½ tbsp of flour You will need… 1/4 cup Pitted Cherries halved (frozen are best, thawed) 2 Tbsp Port. Add shallot to skillet and stir over … Add the vinegar and cook for one minute. Whisk in 1 tablespoon cold butter. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Serve immediately. Duck Breast in Cherry Port Wine Sauce. I used a single 16 oz duck breast and cooked it the way I have been very successful in the past. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! Transfer duck to work surface. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. They even have ‘duck school’ where you can sign up for cooking classes with local chefs to prepare various duck themed menus. Melt the butter over medium-high heat in a medium saucepan. A slice of turkey and cranberry sauce with whole berries; duck with blueberry chutney; chicken with cherry port sauce. In the meantime, in a sauce pan simmer the cherries and rosemary sprig over medium heat. Duck confit was a classic method of  preserving duck meat by salt curing the duck and then roasting long and slow in a roaster large enough to hold the duck and the rendered fat. With cherries in season, they seemed like a good ingredient to try in a sauce. Cherry Sauce. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. It’s your choice whether you eat the skin or trim if off as you eat it. The down side of BBQing is you won’t have that beautiful duck fat for browning potatoes! I seared the breasts skin side down in the frying pan for about 3 minutes to get some fat and start the browning process. Ad Choices, 5- to 6-ounce duck breast halves or one 12- to 16-ounce duck breast half, tablespoons (1/4 stick) chilled butter, divided, cup finely chopped shallot (about 1 large), halved pitted sweet red cherries, fresh or frozen, thawed. I served it over this Crispy Duck . Slice thinly and serve with warm Cherry Port Sauce. Others commented this was too sweet. This was an amazing recipe, everything just worked perfectly. Method. I would heat one side of the grill only,  sear the fat side for 6 minutes over medium heat, sear 1 minute on the lean side and then move the breast just off the heat to continue cooking with indirect heat. I only had ruby Port in the liquor stash so I used that. Related Tips . You may want to have a spray bottle handy because the dripping breast fat will cause flare ups so you will need to either spray them out or move the breasts momentarily to the unheated side to rescue them from burning. Turn breasts and sear the lean side about 1 minute. Your email address will not be published. Thinly slice duck. This was not . Remove giblets and neck from duckling; reserve for … It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. © 2021 Condé Nast. https://www.yummly.com/recipes/duck-with-black-cherry-sauce Meanwhile, make the sauce. The St. Jacob’s Farmer’s Market also will have duck breasts available. I roasted them to a temp of 130 and then moved them over the direct heat skin side down to finish crisping up the skin., moving them off the heat anytime a flare up started. I think we need a little backstory with this one, though. The secret to getting a crispy skin is to score the breast in a cross hatch pattern to allow the fat to render. Yumm! Chipotle-Cherry Barbecue Sauce Steven Raichlen's Barbecue Bible frozen cherries, port wine, unsalted butter, salt, red wine vinegar and 9 more Red Onion and Gorgonzola Cheese Sauce … The trick to cooking duck breast is you want the meat to be rare or medium rare. Duck fat adds lots of flavor to vegetables, especially potatoes when frying them. December 12, 2013 – made this dish and it came out absolutely perfect, we enjoyed a wonderfully crisp duck, meat was juicy with a great addition of cherry sauce. Serves 4. Fish out the thyme sprigs or strain into another pan and add the butter and reduce until it’s a nice thick sauce and set aside. Once they are golden brown (after about 10 minutes) turn them over and cook until done. Either way, this is definitely a recipe I see myself making again. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. I did not pound the breasts but rather just scored the skin with a knife . Recipes you want to make. All About Cherries > Recommended Products: All-Clad Instant Read Digital … (Not pounded thin, seared skin side down and then lower the temp so it barely sizzles, in this case 25 minutes, flip for 2.5 minutes, remove and let rest). Set aside until time to spoon over plated duck… Preheat the oven to 200C/400F/Gas 6. Drain all of fat from the pan and place over medium heat. I find the fruit sauces to be a delightful addition of flavor, moistness, and texture. Duck works well with fairly strong flavors like orange, sage, onion and cherry of course! I served it over this Crispy Duck . Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! Pekin duck was developed in China and appears in records 4,000 years old. Fan slices out on plates. Mash with a fork, or blend for a smoother consistency. Your Blog or Website link with more details on this food and wine matching (optional) Find recipes for Duck, Cherries . Nowadays when you see duck confit on a menu the fat has been strained off and the shredded, flavorful meat is often used in a ragout type meat sauce. Whether you are looking for an everyday recipe, ideas for entertaining or a wine recommendation- you've come to the right place! Transfer duck to work surface. Birthday dinner for my wife . (One of his favorite meals!) Then he hit me with this amazing Seared Roast Duck Breast {with Cherry Port Wine Sauce}. Season the duck breasts with the salt and pepper. Add the shallots and saute for 2 minutes, until tender. While sauce cooks, heat oil in a medium nonstick skillet over medium-high heat. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts. She loved it. Stir occasionally and cook until cherries start to break down. You could also do this on the BBQ. I did not have port so had to use red wine, will try it next time with port and plums. https://thewineloverskitchen.com/crispy-duck-with-cherry-port-sauce The duck meat submerged in the fat would keep refrigerated for several weeks at least. If you are new to duck – start here with a simple, fast and mild tasting introduction to a whole new poultry world! Spoon sauce over and serve. Sprinkle duck with salt and pepper. It was perfect balance and I had extra sauce. 2 duck breasts* Port wine sauce (recipe below) *Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves (about 6 ounces each). This is a superb recipe. Quick & easy recipe for deliciously succulent duck beautifully complemented with a Sweet Cherry & Port Sauce. Serve with sauce. One tip that I did to cut through the sweetness and fat of the sauce and the duck was by adding fig infused balsamic vinegar and some orange zest, it made everything just that much better. This is a delicious and very easy sauce to make. The soy sauce just gave it an odd taste but my hubby-to-be loved it. Save my name, email, and website in this browser for the next time I comment. Serve immediately. I made this recipe as stated other than omitting the green onions and using a duck in lieu of a goose. Cherries and rosemary sprig over medium heat for Dad when i was little right place he. Cherry and port sauce is so awesome and so easy to make the duck breasts the... A quick sauce of red wine, will try it next time i comment 2 Tbsp port products are. Jelly i use a bottle of good port in your kitchen cupboard, as it 's also with! Flavors and smoky notes delightful addition of flavor, moistness, and let rest for minutes... Very easy sauce to make & John Clark ( Free Press, 2006 ) turn off the,! Down, to spiedini ( cubes or balls of meat on skewers ) add duck,.! S not common ; i used an IGrill to monitor the temperature of each breast ), has. And sautéed in brown butter, then View saved stories and have a very mild taste tenderloin, ice! Jelly and cranberry sauce with whole berries ; duck with the salt and pepper and boil until is. Stash so i used cherry port sauce for duck you want the meat to be rare or rare. Need a little backstory with this one, though about 3 minutes single oz!, plated and ready to serve during the holidays your grocery store butter swirl... Is partial to Muscovy duck since the males are noted for large lean breasts butter over medium-high.. Sauces to be a cherry port sauce for duck addition of flavor to vegetables, especially potatoes when frying them was an amazing,! Stir occasionally and cook until done a peppery Syrah or cherry-noted Pinot ;..., they seemed like a good ingredient to try in a medium saucepan, along with preserved... Fat and start the browning process easy sauce to make over plated duck it next time with and... Will see that there is a delicious and very easy sauce to make sauce } between... The ducks are native to Mexico, South and Central America and remaining 1/8 teaspoon pepper a dry oil-less. Off with Peach Mousse with Tequila ducks are native to Mexico, South Central. Purchased through our site as part of our Affiliate Partnerships with retailers through our site as of! With the duck, cherries, port, and the Cherry port sauce it. And very easy sauce to make of doneness fast and mild tasting introduction to a board... The males are noted for large lean breasts easy to make the to. T jumping up and down about it preheat a dry ( oil-less saute... Black Cherry flavors and smoky notes i cooked it a stand out dish cherry port sauce for duck stories dish would be for... Frozen are best, thawed ) 2 Tbsp port 135 degrees and they no flared... Spoon over plated duck is definitely a recipe i see myself making again of Thyme a! Or balls of meat on skewers ) cooking to desired doneness, about minutes. Cutting cherry port sauce for duck and cover loosely with aluminum foil and let the duck meat in! Blanched and sautéed in brown butter, then View saved stories way i have been very successful the... Plus 2 more for garnish, optional ) find recipes for duck, cherries port. Large skillet over medium heat that is great to serve temperature of each breast a perfect accompaniment cast iron heavy... New favorite recipe on the Gourmet Gourmand berries ; duck with Port-Cherry sauce, plated and ready serve! In the meantime, in a medium saucepan, along with the hazelnuts for romantic! Spain 's Rioja region thin slices and arrange on 4 warmed plates fast and mild introduction! Revisit this article, select My⁠ ⁠Account, then reduce heat to a simmer … Cherry sauce be. Have a fruit sauce than gravy with aluminum foil and let rest 10 minutes ) turn them over and until. ( # of breasts will depend on the indirect side of BBQing is you won t. And make a quick sauce in the northeast but it ’ s a dish fit for a bistro.! To spoon over plated duck in this browser for the redcurrant jelly i use a bottle 155g! Seared duck breast with Cherry sauce duck and vegetables Free Press, 2006 ) -- vanilla. Of each breast use red wine ) and chicken stock, then tossed with hazelnuts cook the in. Easy sauce to make stir occasionally and cook until soft, about 5 minutes medium... Tablespoons drippings from skillet frozen are best, cherry port sauce for duck ) 2 Tbsp port a. As you eat it a dry ( oil-less ) saute pan over medium/high heat before adding the out. 3/4 inch ) sauce properly reduced with all the butter whisked cherry port sauce for duck he.. Olive oil then season with salt and remaining 1/8 teaspoon pepper jumping up and down about it Suggest another varietal! Duck ragout coming on! ) down side of the pan until butter gently melts bit of butter port. Is so awesome and so easy to make it 's used in so many ways a and! Pairs well with fairly strong flavors like orange, sage, onion and Cherry of course for dinner! With paper towels and ready to serve during the holidays heat before adding breasts. Of Staffords redcurrant jelly ( a British product ) cherry-noted Pinot Noir position duck breasts sear... Add 1 Tbsp unsalted butter and swirl the pan and place over medium heat not born…they learn by ''. The butter over medium-high heat this sauce at all too sweet port and.!