Pan-Seared Duck Breast with Sour Cherry-Port Sauce

We all need a few "wow" recipes in our back pocket for dinner parties and treasured guests. If you're looking for one this holiday season I highly recommend this Pan-Seared Duck Breast with Sour Cherry-Port Sauce. It's a real showstopper, everyone loves it, and it's surprisingly easy to make.

The key here is to use the highest quality ingredients. Since I'm presuming you'll make this for a fancy party be sure to go to a good butcher and ask for the freshest, highest quality duck breasts you can find. Then, make the sauce fresh right before using it. This will ensure the sauce is flavorful and runny, just want you want to spoon over the freshly cooked meat.

I like to serve this with potatoes and a salad on the side. You don't want anything too heavy to contrast the duck breasts. The duck is the star of the show here! Everything else should be a vehicle for the duck and the rich sour cherry-port sauce.

I hope you'll enjoy this Pan-Seared Duck Breasts with Sour Cherry-Port Sauce recipe this holiday season. I promise you'll love this, as will your guests. I'm wishing you all a wonderful and happy holiday season!

Pan-Seared Duck Breast with Sour Cherry-Port Sauce  

This is a magical recipe because it’s elegant and rich, and surprisingly easy to get on the table. I love this for fancy dinner parties because everyone is always blown away by the flavor. 

Ingredients: 

16 oz duck breasts (about 6-8 oz each), skin scored in a crosshatch pattern 

 Salt and freshly ground black pepper 

For the Sauce: 

• 2 Tbsp unsalted butter 

• 1 shallot, finely minced 

• 1/ 2 cup sour cherry sauce  

• 1 cup Port wine (or dry red wine) 

• 1 cup beef or chicken stock 

• 2 Tbsp balsamic vinegar 

Instructions 

1. Pat the duck breasts completely dry and season both sides generously with salt and pepper. Place the duck, skin side down, in a cold, heavy-bottomed skillet (like cast iron). 

2. Turn the heat to medium-low. Cook for 8-10 minutes without moving, allowing the fat to slowly render and the skin to become deeply golden and crispy. 

3. Pour off most of the rendered fat (save it for potatoes!). Flip the duck breasts and cook for 3-5 minutes for medium-rare. The internal temperature should be 135 degrees F. 

4. Remove the duck breasts and place them on a cutting board, skin-side up. Tent loosely with foil and let rest for 10 minutes before slicing. 

5. Using the same skillet, add the butter and sauté the minced shallots for 1 minute. Add the cherries and Port wine. Scrape up any brown bits from the bottom of the pan and let the mixture simmer until reduced by about half. 

6. Pour in the stock, balsamic vinegar, and sugar. Simmer again until the sauce is slightly thickened (about 5 minutes). Taste and adjust seasoning. 

7. Slice the rested duck breasts on the diagonal and arrange them on plates. Spoon the Cherry-Port Sauce over the slices and serve immediately. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.