Duck 2 Ways with Port Cherry Sauce
With a nod to Julia Child’s Art of French Cooking, Duck 2 Ways with Port Cherry Sauce combines duck confit with a tender breast and a delicious sauce.
Ingredients
- For the Duck
- 4 duck breast halves
- 4 duck leg/thigh combos
- 1 cup low-sodium soy sauce
- 1 cup dry Sherry
- For the Port Cherry Sauce
- 12 frozen dark cherries unsweetened, thawed, left whole or halved
- 1 cup low-sodium or homemade chicken stock
- 1 cup beef stock or duck stock
- ½ cup ruby port
- 1 fresh thyme sprig
- 1 teaspoon cornstarch dissolved in 1 tablespoon water also called a slurry
- ¼ cup cold unsalted butter cut into 1 inch thick pieces
- Salt and freshly ground pepper
Instructions
- Prepare the MarinadeMix the soy and Sherry together in a baking dish large enough to hold the duck pieces. Using a sharp knife, make diagonal cuts into the duck breasts about 1 inch apart in the duck skin, but do not cut into the meat. Place the duck, skin side up, into the marinade; cover with plastic wrap and refrigerate at least 2 hours, and up to six. (Conversely, you can put all of this into a zip-top bag, remove as much air as possible and seal; place the bag into a baking dish, in case of leaks - this is my preferred method to marinate anything.)
- Prepare the Confit Leg and Thigh: Heat the oven to 400°F. After at least the minimum marinating time, remove the leg/thigh combo and place in a baking dish that just holds them snugly. Cover with foil and place in the oven; bake for 1 hour, remove the foil and bake 1 hour more. (Leave the breasts in the marinade until ½ hour before you are ready to cook them. Remove them and bring to room temperature.)
- Meanwhile, bring the cherries, chicken stock, beef or duck stock, port and thyme sprig to a boil in a saucepan. Simmer until reduced to 1 cup. , can be quick on high heat, or slower on a slower heat. I like to do slower to allow the flavors to develop.
- Heat a large skillet over medium-high heat; pat the duck breast dry then place, skin side down, into the skillet. Cook until the skin is crispy, about 10 minutes; turn and continue to cook to your desired degree of doneness (duck breasts should be cooked medium to rare; do not overcook or it will be tough.)
- Remove the thyme sprig from the port/cherry sauce. Stir in the cornstarch mixture; then using a whisk, whisk in the butter, a piece at a time. Taste and adjust seasonings with salt and pepper (in honor of Julia, let's use white pepper).
- Place a let/thigh on each plate. Slice the breast and fan out. Spoon the port/cherry sauce over and serve.
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