Duck Breasts with Cherries

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Splurge

Photo by:

Many supermarkets now carry Pekin duck breasts, which are smaller than the Moulard variety.

Yield: 4 servings

INGREDIENTS

4 boneless duck breasts, about 7oz (200g) each
½ tsp salt, plus more to taste
½ tsp lightly crushed black peppercorns, plus more to taste

for the sauce:

1 tbsp butter
1 shallot, finely chopped
1/3 cup ruby port
1 tbsp maple syrup
1 whole star anise
1 sprig of rosemary
½ cup chicken stock
2 cups pitted fresh bing cherries
Salt and freshly ground black pepper

Directions

Prepare ahead

The sauce can be made and refrigerated up to 2 days in advance.

1. Score the skin of each duck breast with a sharp knife. Season with the salt and crushed pepper.

2. Place the duck breasts, skin-side down, in a large frying pan. Cook over medium-high heat for about 8 minutes. Turn and brown the other sides, about 3 minutes for medium-rare. Transfer to a carving board and let stand for 5 minutes.

3. To make the sauce, melt the butter in a saucepan over medium heat. Add the shallot and cook, stirring often, about 2 minutes, until softened.

4. Stir in the port, maple syrup, star anise, and rosemary, and boil for 30 seconds. Add the stock and boil for about 3 minutes, or until slightly reduced. Add the cherries, and cook for 2 minutes more, until heated. Season with salt and pepper. Slice each breast on the diagonal into thick slices and transfer each to a plate. Top with the sauce and serve hot.