Pan Fried Duck Breast with Black Cherries
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
- Preheat a heavy-bottom cast iron or stainless-steel sauté pan over medium-high heat
- Using a sharp knife, score skin in ½ inch diamond pattern without slicing into the flesh
- Add olive oil and rosemary to the pan, season both sides of the duck legs and breasts
- Gently roll the legs, presentation side down, into the pan away from your body to avoid splashing oil
- Sauté until crispy and golden brown, turn legs over, gently roll the breasts to the pan fat side down
- Occasionally, tip the pan towards you and using a large spoon, spoon the hot fat on top of the meat
- Spooning this fat will help to keep the temperature moderate while cooking and crisping the duck
- Remove the rosemary from the pan once heavily browned
- Remove the legs and breast when crispy and nicely browned, rest uncovered on a plate
- Drain excess fat from the pan, return to the heat, add shallots, sauté until golden, deglaze with stock
- Reduce liquid in the pan to almost dry, add the port, reduce to desired consistency
- 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
