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Duck Breast with Cherry Port Sauce

Duck breast with cherry port sauce is seared skin-side down in a 12-inch ovenproof skillet, then roasted until it reaches 165°F. A quick pan sauce of cherries, ruby port, and butter pairs tender duck with a slightly thickened, sweet-tart finish.
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Prep Time 10 minutes
Cook Time 37 minutes
resting 5 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the duck
  • 4 duck breasts 6- to 8-ounce, boneless, skin-on
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
For the cherry port sauce
  • 1 shallot medium, finely chopped
  • 0.5 cup ruby port
  • 0.5 cup low-sodium chicken broth
  • 1 cup cherries pitted, fresh or frozen
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons unsalted butter cold and cut into pieces

Equipment

  • 1 12-inch ovenproof skillet

Method
 

Make the duck
  1. Heat the oven to 400°F.
  2. Pat the duck breasts dry.
  3. Score the skin in a crosshatch pattern without cutting into the meat.
  4. Season both sides with the salt and pepper.
  5. Arrange the breasts skin side down in a cold 12-inch ovenproof skillet and set it over medium-low heat.
  6. Cook for 12–18 minutes, carefully pouring off excess fat as it accumulates, until the skin is deep golden and most of the fat has rendered.
  7. Turn the breasts and cook for 1 minute on the flesh side.
  8. Transfer the skillet to the oven and roast for 5–12 minutes, until an instant-read thermometer inserted into the thickest part of each breast reads 165°F.
  9. Transfer the duck to a cutting board, skin side up, and let it rest for 5 minutes before slicing.
Make the cherry port sauce
  1. Carefully pour off the fat from the skillet, leaving about 1 tablespoon.
  2. Set the skillet over medium heat, add the shallot, and cook for 1–2 minutes until softened.
  3. Add the port and scrape up the browned bits from the skillet.
  4. Simmer for 3–5 minutes, until reduced by about half.
  5. Add the chicken broth, cherries, and balsamic vinegar.
  6. Simmer for 5–8 minutes, until the cherries are tender and the sauce is slightly thickened.
  7. Remove the skillet from the heat and stir in the butter until melted.
  8. Serve the sauce with the sliced duck.

Notes

For the best rendered skin, start the duck in a cold skillet and pour off excess fat as it accumulates. Refrigerate leftovers for up to 3 days; cooked duck and sauce can be frozen for up to 2 months. For a dairy-free option, use a plant-based butter in the sauce.