PAN SAUTEED DUCK BREAST WITH CHERRY CABERNET SAUCE

  • Prep Time
    20 minutes
  • Cook Time
    25 minutes
  • Serving
    1
  • View
    426

“Pekin duck” refers to the breed and “Peking duck” refers to a dish made with duck meat—usually, but not always, from force-fed Pekin ducks.  Pekin duck breasts are different from Moulard duck breasts.  A hybrid offspring of Pekin and Muscovy ducks,  Moulards have a thick fat cover and larger cuts compared to Pekin. Moulard ducks are sometimes called Magret. Pekin duck is the most popular duck to eat. Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. It has lighter flesh and milder flavor than either Moulard or Muscovy duck and is considered perfect for whole roasting. The Fresh Market sells 8 ounce shrink wrapped Pekin duck breasts that are perfect for a quick and ridiculously wonderful dinner.

This dish was so easy and so delicious.  The method is described in more detail on the Serious Eats site.  And the perfect wine for the sauce is the same wine you should drink with the duck.  I found this Peju Legacy red blend at Fresh Market and it reminded me of the Raisinets I used to eat at the movies when I was a kid. My preferred (i.e., comfortable) flavor profile is heavily influenced by movies, it seems.  Cherries…chocolate…duck… Omg, so good.

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Duck Breast with Cherries

    Directions

    Score the duck breast in a cross-hatch pattern. Do not cut all the way through to the meat. Salt and pepper on both sides.

    Step 1

    Put the cold duck breast skin side down in a cold non-stick skillet. Turn the heat up to medium-low. Cook the breast for about 15 minutes, regulating the heat so that you get a bubbly sizzle and the skin cooks to a crispy golden brown. Pour out excess oil as you go.

    Step 2

    When the skin is golden brown, turn the breast over and cook a few more minutes.

    Step 3

    Remove breast from skillet and let it rest. Loosely cover with foil, but don't wrap it tightly because you don't want the skin to steam and get soft.

    Step 4

    Wipe out skillet so there's just a little duck grease left in it. Add the shallots and saute. Then, add the chicken broth, demi-glace, and wine and start reducing. Let the sauce bubble up. Add a handful of cherries and some cherry juice. Add the honey and butter. Add vinegar to taste. Salt to taste.

    Step 5

    Slice the duck breast against the grain. Serve with sauce. Roasted garlic Yukon gold potatoes on the side would be terrific. The perfect wine? A 2019 Peju Cabernet bursting with cherry and chocolate. And chocolate covered strawberries for dessert.

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