Roast Duck Breast With Dried Cherries and Port
Ingredients
- 2 (1-pound) or 4 (8-ounce) Moulard duck breasts
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 1/2 cup minced shallots (2 shallots)
- 1 1/2 tablespoons good sherry wine vinegar
- 3/4 cup ruby Port wine
- 1/2 cup good chicken stock, preferably homemade
- 1/2 cup dried cherries
- 1/4 cup creme fraiche
- 1 teaspoon grated orange zest
- 1/4 cup freshly squeezed orange juice
Instructions
Roast Duck Breast With Dried Cherries and Port serves 4 original recipe by Food Network.
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