Duck is the bird that is missing from your menu. This recipe will knock your socks off!
Ingredients
4 boneless duck breast halves (about 6 ounces each), skin scored on the diagonal
Salt and ground black pepper.
For the Sauce:
2 medium shallots, minced (about 1/3 cup)
¾ cup dry red wine
¼ cup dried cherries
1 cup chicken broth
1 t juice from 1 lemon
2 T cold unsalted butter
1. Pat the duck breasts dry with paper towels and season with salt and pepper.
2. Heat a 12-inch nonstick skillet over medium heat until hot, about 3 minutes.
3. Add the duck breasts, skin side down, lower the heat to medium-low, and cook until the fat begins to render, about 5 minutes.
4. Continue to cook, adjusting the heat as needed for the fat to maintain a constant but gentle simmer, until most of the fat has rendered and the skin is deep golden and crisp, 20 to 25 minutes longer.
5. Flip the duck breasts over and continue to cook until the center of the breasts are medium-rare and measure 125 degrees on an instant-read thermometer, 2 to 5 minutes.
6. Transfer the duck to a carving board, tent loosely with foil, and let rest while making the sauce (the duck temperature will rise to 130 degrees before serving).
7. Pour off all but 1 tablespoon of the fat left in the skillet.
8. Add the shallots and cook over medium-high heat until softened, 2 to 3 minutes.
9. Add the wine and cherries and cook until the liquid has reduced to a syrupy consistency, about 4 minutes.
10. Add the chicken broth and cook until the sauce has thickened and measures about 1 cup, about 5 minutes.
11. Whisk butter into the sauce, then remove pan from heat and stir in the lemon juice.
12. Season with salt and pepper to taste; transfer the sauce to a bowl or gravy boat. Slice the duck breasts thin and serve over rice, passing the sauce separately or pouring it over the duck. ENJOY!
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