Oven-Roasted Duck Breast with Port Wine Cherry Sauce

duck breast

 

Ingredients:

4- 8 oz. duck breasts

4 T. olive oil

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

Directions:

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.

While duck breasts are cooking in oven, prepare Port Wine Cherry Sauce. Combine cherries, honey, cinnamon and port in small saucepan over medium heat. Bring to gentle boil. Add cornstarch and stir until thickened. Remove from heat.

Remove duck breasts from oven and let rest for 5 minutes. Serve drizzled with Port Wine Cherry Sauce. Serves 4.

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s