pan-seared duck breast with cherry port wine sauce

How To Make pan-seared duck breast with cherry port wine sauce

• Step 1
  Preheat the oven to 425°F (220°C).
• Step 2
  Pat the duck breasts completely dry with paper towels.
• Step 3
  Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
• Step 4
  Place on a plate and allow the duck to sit at room temperature for 20–30 minutes.
• Step 5
  Line two baking sheets with parchment paper.
• Step 6
  In a large bowl, combine melted butter, garlic, rosemary, thyme, salt, and pepper.
• Step 7
  Add the fingerling potatoes and toss until evenly coated.
• Step 8
  Arrange cut-side down on one baking sheet.
• Step 9
  Place in the oven and roast for 35 minutes, turning halfway through cooking.
• Step 10
  In the same bowl, toss the broccoli florets with olive oil, garlic, salt, and pepper.
• Step 11
  Set aside until the potatoes have been roasting for about 15 minutes.
• Step 12
  Place the broccoli on the second baking sheet and add it to the oven.
• Step 13
  Roast for 18–20 minutes, until tender and lightly caramelized.
• Step 14
  Once roasted, toss with the lemon zest and lemon juice.
• Step 15
  When the duck has finished resting at room temperature, place the breasts skin-side down in a cold skillet, then turn the heat to medium.
• Step 16
  Cook for 8–10 minutes, allowing the fat to slowly render and the skin to become crisp and deeply golden brown.
• Step 17
  As fat accumulates, carefully spoon it into a heatproof container. Reserve 1 tablespoon for the sauce.
• Step 18
  Flip the duck breasts and cook for 3–5 minutes for medium-rare.
• Step 19
  Transfer the duck to a cutting board and loosely tent with foil.
• Step 20
  Allow the duck to rest for 10 minutes before slicing.
• Step 21
  While the duck rests, return the skillet to medium heat with 1 tablespoon of the reserved duck fat.
• Step 22
  Add the shallot and cook for 2 minutes until softened.
• Step 23
  Add the fresh cherries and cook for another 2 minutes.
• Step 24
  Pour in the port wine and scrape up any browned bits from the bottom of the pan.
• Step 25
  Add chicken stock, balsamic vinegar, and thyme.
• Step 26
  Simmer for 8–10 minutes, until reduced by about half and slightly thickened.
• Step 27
  Remove from the heat and whisk in the cold butter until glossy.
• Step 28
  Divide the garlic herb fingerling potatoes among four plates.
• Step 29
  Add the roasted broccoli.
• Step 30
  Slice the duck breast against the grain and fan the slices beside the vegetables.
• Step 31
  Spoon the cherry port wine sauce over and around the duck.
• Step 32
  Serve immediately.
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