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Receta Duck with Tart Cherry and Port Sauce
by Foreign Cinema

Duck with Tart Cherry and Port Sauce

From the Bride and Groom Cookbook.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • ¼ cup hazelnuts (optional)
  • For the Cherry and Port Sauce:
  • 2 Tbsp dried tart cherries or cranberries
  • 1 Tbsp sherry vinegar or red wine vinegar
  • ½ cup ruby port
  • 2 ½ cups prepared veal stock or chicken stock
  • 4 boneless duck breasts, skin on, about 6 oz. each
  • Kosher salt and pepper

Direcciones

  1. If using the hazelnuts, preheat the oven to 350 degrees. Spread the hazelnuts on a baking sheet and toast until golden and fragrant, 10-12 minutes. Let cool slightly, then wrap in a clean kitchen towel and rub gently to remove the skins. Chop coarsely and set aside.
  2. Meanwhile, to make the cherry-port sauce, combine the cherries, vinegar, port and stock in a saucepan. Shimmer the mixture over medium heat until reduced by half, 10-12 minutes. Remove from the heat and set aside.
  3. Trim any extra skin hanging over the edges of the duck breasts. Turn the breasts skin side up and make 4 shallow incisions diagonally across the breast skin. The slices should be about 1/8 inch deep into the skin only; take care not to cut into the breast meat. Create a crosshatch pattern by making a second set of 4 diagonal incisions in the opposite direction. Season the duck breasts liberally with salt and pepper on both sides.
  4. Heat a cast-iron frying pan over medium-high heat. Add the olive oil. When the oil is very hot, add the duck breasts, skin side down. Reduce the heat to medium-low. Cook without turning until the skin is nicely browned and plenty of fat is rendered, 10-12 minutes. Reduce the heat to low, turn the duck breasts over, and cook until an instant-read thermometer inserted into the center of the duck breasts reads 140 degrees, for medium-rare, 4-5 minutes more. For medium to well-done, cook the duck until it registers 160-165 degrees, 5-10 minutes more. Transfer the duck breasts to a platter and let rest, loosely covered with foil, for 10 minutes.
  5. While the duck rests, reheat the cherry-port sauce. Cut each duck breast into thin slices and arrange the slices on 4 warmed plates. Spoon the sauce over the duck slices and sprinkle with the hazelnuts, if using. Serve at once.
  6. Note:
  7. For even better flavor, season the duck breasts 1 or days in advance and store them, covered, in the refrigerator.