Dinner · French · 20 min
Pan-Seared Duck Breast with Cherry-Port Reduction and Crispy Fingerling Potatoes
- Calories
- 1154
- Protein
- 45g
- Carbs
- 112g
- Fat
- 49g
Ingredients
- 1 lb (450 g) 2 (6-8 oz / 170-225 g each) Moulard duck breasts, skin-on
- 1 lb (450 g) 1 lb (450 g) fingerling potatoes, halved lengthwise
- 1 cup (150 g) 1 cup (150 g) fresh or frozen dark sweet cherries, pitted
- 1/2 cup (120 ml) 1/2 cup (120 ml) Ruby Port wine
- 2 tbsp (30 ml) 2 tablespoons (30 ml) balsamic vinegar
- 1 tbsp (15 g) 1 tablespoon (15 g) unsalted butter
- 1 tbsp (15 ml) 1 tablespoon (15 ml) extra virgin olive oil
- 1 tsp 1 teaspoon fresh thyme leaves
- To taste Kosher salt, for seasoning
- To taste Freshly ground black pepper, for seasoning
- To taste Flaky sea salt, for finishing
Method
- 01Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and freshly ground black pepper.
- 02For the potatoes: Toss the halved fingerling potatoes with the extra virgin olive oil, thyme leaves, salt, and pepper. Spread them in a single layer on a baking sheet. Roast in a preheated oven at 400 deg F (200 deg C) for 25-30 minutes, or until deeply golden brown and tender, flipping halfway through.
- 03While the potatoes roast, prepare the duck. Place the duck breasts, skin-side down, in a cold, dry, oven-safe skillet (cast iron is ideal). Turn the heat to medium-low. Render the fat slowly for 10-15 minutes, pouring off excess fat periodically (reserve this duck fat for roasting vegetables later!). The skin should become deeply golden brown and crispy. Once the fat has rendered, increase the heat to medium-high and sear the meat side for 1-2 minutes until browned.
- 04Transfer the skillet to the preheated 400 deg F (200 deg C) oven. Cook for 5-8 minutes for medium-rare (internal temperature of 130-135 deg F / 54-57 deg C), or longer for desired doneness. Remove the duck from the skillet and let it rest on a cutting board, skin-side up, for at least 10 minutes before slicing.
- 05While the duck rests, make the sauce. Pour off all but 1 tablespoon of fat from the skillet. Return the skillet to medium heat. Add the cherries and cook for 2 minutes until they begin to soften. Deglaze with the Port wine and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Simmer for 5-7 minutes, until the sauce has reduced by about half and has a syrupy consistency. Whisk in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
- 06To serve: Slice the rested duck breast thinly against the grain. Arrange the crispy fingerling potatoes on plates. Fan the duck slices over the potatoes. Spoon the warm cherry-port reduction generously over the duck. Finish with a sprinkle of flaky sea salt.
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