Oven-Roasted Duck Breast with Port Wine Cherry Sauce

Duck Breasts


4- 8 oz. duck breasts

2 T. olive oil


Preheat the oven to 400oF.  With a sharp knife, score the skin side of the duck breasts in a crisscross pattern.  Season with salt and pepper.  Heat olive oil in a heavy skillet.  Sear the skin side of the duck breasts until golden and crisp.  Remove from skillet and place in baking dish.  Roast in oven for 10-15 minutes or until 140o internal temperature.  Remove from oven and let rest for 5 minutes.  Serves 4.


Port Wine Cherry Sauce

1 can sour cherries, drained

2 T. honey

½ t. cinnamon

½ c. port

2 ¼ t. cornstarch, dissolved in cold water


Combine first four ingredients in small saucepan over medium heat.  Bring to gentle boil.  Add cornstarch and stir until thickened.  Serves 4.


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