Ina Garten's Roast Duck Breast with Cherries and Port

By Food Network · 50 min

Ingredients

Instructions

1. Wrap each duck breast in plastic wrap and pound until about 1 inch thick. Sprinkle both sides with a total of 4 teaspoons salt, cover, and refrigerate for at least 6 hours or overnight.
2. Preheat the oven to 375°F.
3. Score the duck skin in a crosshatch pattern without cutting into the meat.
4. In a 12-inch ovenproof skillet over medium heat, heat the oil. Place the breasts skin side down and cook uncovered 12 to 15 minutes, pouring off fat occasionally, until the skin is very browned.
5. Turn the duck, put the skillet in the oven and roast 12 to 18 minutes, until the internal temperature reaches 120°F for rare.
6. Remove from the oven, cover tightly with foil and rest for 10 minutes.
7. Meanwhile, melt the butter over medium-high heat in a medium saucepan. Add the shallots and sauté 2 minutes until tender.
8. Add the sherry vinegar and cook for 1 minute.
9. Add the Port, chicken stock, cherries, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, lower the heat and simmer 15 minutes.
10. Stir in the crème fraîche, orange zest and orange juice, and keep warm over low heat.
11. Slice the duck diagonally, fan the slices on plates, spoon sauce over, and sprinkle with salt.

Summarized from Food Network's video. Watch it for the details.

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