Duck Breast With Cherries and Port Sauce

Ingredients for 2

• 2 Duck breast’s (between 6 and 10 oz each)

• 6 sprigs of Thyme

• Orange peel

• 1 Shallot (minced)

• 1/2 cup Chicken Broth

• 1/4 cup Pitted Cherries halved (frozen are best, thawed)

• 2 Tbsp Port

• 1 Tbsp Honey

• Salt and pepper to taste

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.

• Step 2

  Season the breasts with salt and pepper then place in airtight bag with thyme sprigs and orange peel.

• Step 3

  Cook 3 hours.

• Stovetop

• Step 0

  Pat dry and score the fat in cris cross patterns about 1/2 inch apart, making sure not to puncture the muscle.

• Step 1

  Sear the duck fat side down (preferably in a cast iron skillet) on medium high heat until browned (about 5 minutes).

• Step 2

  Place duck breasts on cutting board and let rest.

• Step 3

  Add shallots to skillet and cook for about a minute, or until they have started to become translucent.

• Step 4

  Add the chicken broth, Cherries, port, and honey. Simmer until reduced in half. The sauce should look like a glaze.

• Step 5

  Stir in the cold butter and turn off the heat.

• Step 6

  Slice the duck breasts in half inch segments, fanned out, and spoon the sauce over on top.

• Step 7

  Enjoy!

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