Recipe provided by Austin Personal Chef: Carlos CruscoIngredients (serves 4)
2 tbsps. extra-virgin olive oil
2 tbsps. unsalted butter
4 large duck breasts – dried, pounded if too thick and scored
Coarse salt and freshly ground pepper
2 shallots – finely minced
3 sprigs fresh thyme
3/4 cup Tawny Port wine
1/4 cup Kirsch – Cherry Brandy (optional)
1/2 cup chicken stock
1 cup fresh cherries
1/4 cup dried cherries
3 tbsps. orange blossom honey
1 tbsp. unsalted butter
Directions
Preheat oven to 400 degrees. If too thick, place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap.
Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). Cover and set aside.
Melt 1 tbsp. butter and 1 tbsp. oil in a saute pan over medium-high heat. Season duck with salt and pepper. Add duck, skin side down, to the pan and cook until skin is browned and crisp, about 5-7 minutes. You’re trying to render all the fat from the skin out so take your time. Turn duck breasts over and cook another 2 minutes.
Do the same with the remaining duck breasts and transfer them to a foil covered sheet pan (skin side up) and place into the oven for 4-6 minutes for medium-rare. Transfer to cutting board, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 2 tablespoons of fat from the saute pan. Add shallots and thyme to the pan and cook over medium heat for 3-4 minutes. Turn the heat up to high for 1 minute and deglaze the pan with Port wine and Kirsch. Using a wooden spoon scrape up the fond in the pan. Add stock, both cherries, and honey.
Increase heat to high and boil until sauce is reduced to a glaze, about 4-5 minutes. Finally, whisk in 1 tbsp. cold butter. Taste and season with salt and pepper if needed. To serve, thinly slice the duck and fan slices on plates. Liberally spoon the sauce over and serve. Enjoy!
Can be served with Butternut Squash puree and Honey Roasted Carrots (as pictured above).
