This is Part 3 of the Stonefruit Holiday Recipes
Stone fruit and wine just seem to go hand and hand like peanut butter and jelly. Cherries are one of most favorite stone fruits during this time of the year—its varieties ranging from lip-smacking sweet to pucker factor 10 sour. Its full fruity aroma, flavor, sweet, and bold colors make it perfect for making delicious wine and sauces. This stonefruit’s versatility allows us to create a sophisticated, yet easy dinner recipe — Seared Duck Breast with Cherries and Port Sauce. One of our local growers here in Las Vegas is Sandy Valley Farm, Incorporated. They have been supplying the freshest prepared foods to Las Vegas and surrounding Clark County since 1985 and their cherries are the freshest you will ever see in Las Vegas. We recommend their cherries to make this warm and wild dish this season as its vibrant taste is an excellent accompaniment to the duck’s rich and flavorful meat.
- (2) 5- to 6-ounce duck breast halves or one 12- to 16-ounce duck breast half
- 2 tablespoons (1/4 stick) chilled butter, divided
- 1/4 cup finely chopped shallot (about 1 large)
- 1/2 cup low-salt chicken stock
- 8 halved pitted sweet red cherries, fresh
- 2 tablespoons Ruby Port
- 1 orange freshly squeezed juice plus zest
- 1 tablespoon honey
RECIPE PREPARATION
- Place the duck breast halves between 2 sheets of plastic wrap. Pound this lightly to even out the thickness (about 1/2 to 3/4 inch). Using a sharp knife, score skin in 3/4-inch diamond pattern, but take care not to cut into the flesh. You can make this 8 hours ahead. Cover and chill.
- Melt a tablespoon of butter in heavy large skillet over medium-high heat. Sprinkle salt and pepper on the duck.
- Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, orange and zest and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes.
- Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
- Thinly slice duck. Fan slices out on plates to create an aesthetic plating. Spoon sauce over and serve.
- With the duck, pour a Beaujolais Nouveau.
Written by Chef Dennis Hicks
