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I didn’t know I loved Duck Breast until I tried this Seared Roast Duck Breast {with Cherry Port Wine Sauce} that my son made. So juicy and tender….I thought I was eating filet mignon!

My son decided to make dinner the other night and what a dinner it was!

It started with a Spinach & Arugula Salad {with Orange Balsamic Viniagarette} that I shared the recipe for on Tuesday. Then he hit me with this amazing Seared Roast Duck Breast {with Cherry Port Wine Sauce}.

Finally he finished things off with Peach Mousse with Tequila!

When he told me he was making Duck I have to admit I wasn’t jumping up and down about it.

Mom always made Roast Duck a L’Orange for Dad when I was little. (One of his favorite meals!) But I just was never a fan.

However, the way my son prepared this Duck is a whole other story! It literally taste like filet mignon to me. Cooked to perfection! And the Cherry Port Wine Sauce definitely had my taste buds doing a little happy dance in my mouth! 🙂

So if you have it in your head that you don’t like Duck you may want to give it another chance. I’m so glad I did!

Print Seared Roast Duck Breast {with Cherry Port Wine Sauce} I didn't know I loved Duck Breast until I tried this Seared Roast Duck Breast {with Cherry Port Wine Sauce} that my son made. So juicy and tender....I thought I was eating filet mignon! Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 2 people Calories 170 kcal Author Nicole Crocker Ingredients 2 ,5-6 ounce Duck breasts

Salt and pepper to taste For the Cherry Port Wine Sauce 2 Tablespoons Chilled butter ,divided

1/4 Cup Finely chopped shallots ,about 1 large

1/2 Cup Low-salt chicken broth

8 Halved pitted sweet red cherries

2 Tablespoons Port wine

1 Tablespoon Honey Instructions To prepare the duck and cook Preheat oven to 400 Degrees F

Heat a large skillet on medium high heat. Remove duck from fridge and immediately score the skin side of breasts in 3/4 inch diamond pattern. ***Do Not Cut Into Flesh!! Skin Only!

Season liberally with salt and pepper.

Place duck in preheated pan skin side down and cook until skin is brown and crispy. About 5 minutes.

Reduce heat to medium and flip over to sear other side. Cook about 4 minutes longer.

Remove pan from burner and place in oven.

Cook to an internal temperature of 125 Degrees F for rare or 130 for medium rare.

Start checking internal temperature after 5 minutes. Should be done or close to it.

Remove to cutting board. Let meat rest.

** You will not need to add any oil or butter to pan before cooking. The duck will produce its own. For the Cherry Port Wine Sauce Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, 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.

Slice duck and fan out on a serving platter. Pour sauce over duck and serve immediately. Nutrition Calories: 170 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 11 g | Saturated Fat: 7 g | Cholesterol: 30 mg | Sodium: 120 mg | Potassium: 50 mg | Sugar: 9 g | Vitamin A: 380 IU | Iron: 0.1 mg

If you need to throw together an impressive meal that will really “Wow” your guests this Seared Roast Duck Breast {with Cherry Port Wine Sauce} is definitely the one!

Looking for more impressive dinner ideas? Try these. Just click on the picture for the recipe.

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