Did you know that Donald Duck’s middle name is Fauntleroy? Well, that fun fact is irrelevant to this post.
Today, I cooked up a seared duck breast with cherries and port reduction. The sweetness of the reduction cut through the richness of the duck beautifully.
The process was fairly straightforward: With a sharp knife, score the skin side of a duck breast, seasoned with salt and pepper. Sear the meat skin-side down in a skillet with butter and oil over medium-high heat. Brown the skin until it turns golden and transfer the breast to a baking dish and place in an oven heated at 325˚F for 10-15 minutes, or until the center is pink and cooked. Using the skillet with all of its contents, including the rich fat from the duck, toss in a few small cubes of butter and add a quarter of a chopped onion, some rosemary and thyme. Soften the onions, season them with salt and pepper and add a pinch of flour. Add about 3/4 cup of port wine, whisking thoroughly over medium heat. Finally, pit a few dark cherries, chop them in half and place them into the mixture. When the duck is ready, slice it into pieces and plate it with the reduction.