Duck breast with port and cherry wine. Sounds decadent, doesn’t it? Imagine a cooked-to-perfection duck breast served with a ...

There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that cooked duck breast this ...

Preparation. Step 1. Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap.

3 shallots, peeled and chopped finely. ¾ cup ruby port. 4 cups good-quality chicken stock, reduced by half to 2 cups. ¾ cup dried cherries. 1 teaspoon grated lemon zest ...

Turn duck over; cook about 5 minutes longer, or until duck is cooked through but still pink. Transfer duck to work surface; slice thinly on the diagonal. Add cornstarch mixture to port-cherry mixture.

Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown.

Leave duck uncovered in fridge for 24 hours. This dries the skin, giving you crispier skin. Reduce the vinegar, honey and rosemary into thick glaze.

Here, duck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo. Get Recipe: Peppered Duck Breasts With Cherry-Port Sauce ...

Learn how to make this simple but elegant duck dish. Skip to content. NOWCAST News 9 Daybreak. ... Pan-seared duck with cherry port reduction Ryan Anglin, Hellings Slope Side Restaurant .

This easy sear-roasted duck dish is served with a sensational sauce made with dried cherries, orange marmalade, ruby port and cream. Skip to content All Sections ...