Traffic Jam and Snug's Duck Breast with Citrus Port Cherry Sauce - Los Angeles News | FOX 11 LA KTTV

Traffic Jam and Snug's Duck Breast with Citrus Port Cherry Sauce

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Traffic Jam and Snug's Duck Breast with Citrus Port Cherry Sauce

Ingredients:
4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup dried Michigan cherries, roughly chopped

Method:

Preheat the oven to 400 degrees F.
Score the skin of the duck breast with a knife in two directions, crossing over each other (makes a crosshatch).  season both sides of each duck beast with salt and pepper.
In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down  Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes.  Place the seared duck breasts in  baking dish skin side up, and put them in the oven.  Bake for 12 minutes.  Remove the duck breasts from the over and allow them to rest for 5 minutes.

Meanwhile, put off most excess fat from skillet, and place it back on the stove top over medium heat.  Add the shallots and saute until translucent.  Pout in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan.  Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.

Slice the breast in 1/4 inch slices on a diagonal.  Pour the cherry port sauce over the top and enjoy!

Cook's Note:  excess duck fat can be refrigerated and is great for cooking potatoes or eggs.

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