SilverSage
Resident Crone
Trim excess skin and fat from breast. Score the skin in a diamond pattern in 1/2 inch intervals. Season with salt & pepper on both sides.
In hot skillet, place breasts skin side down over medium high heat. Cook about 5 minutes, until skin is crisp and golden and fat is rendered. Turn and cook on the other side over medium heat, about 5 more minutes, unitl meat is medium-rare. Remove from heat and keep warm.
Pour of fat (save it - it's better than bacon fat for frying potatoes!)
Deglaze pan with 1/2 cup of ruby port. Reduce by half.
Add 1/2 cup chicken stock, a pinch of savory and a pinch of thyme. Reduce by half.
Thicken slightly with a slurry of 1/2 tsp arrowroot and a little water.
Add 1/4 cup dried cherries.
Slice duck breasts on the bias and serve with sauce.
In hot skillet, place breasts skin side down over medium high heat. Cook about 5 minutes, until skin is crisp and golden and fat is rendered. Turn and cook on the other side over medium heat, about 5 more minutes, unitl meat is medium-rare. Remove from heat and keep warm.
Pour of fat (save it - it's better than bacon fat for frying potatoes!)
Deglaze pan with 1/2 cup of ruby port. Reduce by half.
Add 1/2 cup chicken stock, a pinch of savory and a pinch of thyme. Reduce by half.
Thicken slightly with a slurry of 1/2 tsp arrowroot and a little water.
Add 1/4 cup dried cherries.
Slice duck breasts on the bias and serve with sauce.
