Pan Fried Duck Breast with Black Cherries

January 22, 2020

Henry Rifles- Recipes- Duck

Ducks are not only some of the most stunningly beautiful wildlife that a hunter can target, but they’re also insanely tasty, especially a nice Mallard or Wood Duck. The meat is rich and deeply gratifying and doesn’t require a whole lot in the creativity department to make it taste good if you have your fundamental kitchen skills down pat. This recipe is a fairly simple affair inspired by a classic French dish utilizing fresh cherries for some added acidity and earthy sweetness. Put your Henry shotgun to work and capitalize on the bounty with this dish fit for a king.

INGREDIENTS

  • Whole Duck – separated into legs and breast, trimmed and fat scored – 2pc
  • Fresh Rosemary – rinsed (plus more for garnish) – 2pc
  • Shallots – trimmed, peeled, and finely diced – 2pc
  • Fresh Cherries – sliced in half and pitted – 12pc
  • Duck, Chicken or Vegetable Stock – 1cup
  • Tawny or Ruby Port – 4oz 120ml
  • Unsalted Butter – chilled – 2tbsp
  • Extra Virgin Olive Oil – as needed
  • Flaked Sea Salt – to taste
  • Fresh Ground Black Pepper – to taste

TECHNIQUE

  1. Preheat a heavy-bottom cast iron or stainless-steel sauté pan over medium-high heat
  2. Using a sharp knife, score skin in ½ inch diamond pattern without slicing into the flesh
  3. Add olive oil and rosemary to the pan, season both sides of the duck legs and breasts
  4. Gently roll the legs, presentation side down, into the pan away from your body to avoid splashing oil
  5. Sauté until crispy and golden brown, turn legs over, gently roll the breasts to the pan fat side down
  6. Occasionally, tip the pan towards you and using a large spoon, spoon the hot fat on top of the meat
  7. Spooning this fat will help to keep the temperature moderate while cooking and crisping the duck
  8. Remove the rosemary from the pan once heavily browned
  9. Remove the legs and breast when crispy and nicely browned, rest uncovered on a plate
  10. Drain excess fat from the pan, return to the heat, add shallots, sauté until golden, deglaze with stock
  11. Reduce liquid in the pan to almost dry, add the port, reduce to desired consistency
  12. To finish the sauce, add chilled butter and swirl the pan to incorporate, add cherries
    Thinly slice duck breast, serve with fresh rosemary and topped with cherry pan sauce

Henry Rifles- Recipes- Duck Process 1

Henry Rifles- Recipes- Duck Process 2

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