Duck Breast With Cherries and Port Sauce

A delicious trio of duck, cherries, and port make this easy dish a perfect recipe for a romantic dinner or a festive celebration.

Author

benlambertsen

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 130F / 54.4C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
2. Season the breasts with salt and pepper then place in airtight bag with thyme sprigs and orange peel.
3. Cook 3 hours.

Stovetop

1. Pat dry and score the fat in cris cross patterns about 1/2 inch apart, making sure not to puncture the muscle.
2. Sear the duck fat side down (preferably in a cast iron skillet) on medium high heat until browned (about 5 minutes).
3. Place duck breasts on cutting board and let rest.
4. Add shallots to skillet and cook for about a minute, or until they have started to become translucent.
5. Add the chicken broth, Cherries, port, and honey. Simmer until reduced in half. The sauce should look like a glaze.
6. Stir in the cold butter and turn off the heat.
7. Slice the duck breasts in half inch segments, fanned out, and spoon the sauce over on top.
8. Enjoy!