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Ingredientes
- 1 c. soy sauce
- 1 c. Sherry
- 4 x duck breast halves - (6 ounce ea)
- 12 x frzn dark sweet cherries thawed, halved
- 1 c. chicken stock (or possibly canned low-salt chicken broth)
- 1 c. beef stock or possibly canned beef broth
- 1/2 c. ruby Port
- 1 x fresh thyme sprig
- 1 tsp cornstarch dissolved in
- 2 tsp water
- 1/4 c. butter - (1/2 stick) room temperature, cut into 1/2" pcs Salt to taste Freshly-grnd black pepper to taste
Direcciones
- 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 chill at least 2 hrs and up to 6 hrs.
- Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer till mix is reduced to 1/2 c., about 15 min.
- Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add in duck breasts, skin-side down, to skillet. Cook till skin is crispy, about 10 min. Turn duck over and continue cooking to desired doneness, about 5 min for medium. Transfer duck to work surface.
- Add in cornstarch mix to Port-cherry sauce. Bring to simmer, whisking constantly. Add in butter 1 piece at a time, whisking till butter is melted before adding next piece. Season sauce to taste with salt and pepper.
- Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.
- This recipe yields 4 servings.
- Comments: "My husband and I discovered a restaurant called Abbie Lane when we were on vacation in Newport, Vermont," writes Beth D. Fisher of Middleton, Wisconsin. "He ordered the special - a duck breast with cherry sauce - and really enjoyed it. I would love to make this dish for him at home."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 129 | 42% |
| Total Fat 14.56g | 18% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 4004mg | 167% |
| Potassium 421mg | 12% |
| Total Carbs 15.49g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.06g | 5% |
| Protein 14.17g | 23% |
