Seared Duck with Cherry Port Reduction

With crisp skin and perfectly cooked, seared duck highlights the beauty of precise technique and balanced flavors. Slow rendering in a stainless steel pan creates a perfectly golden finish, while a cherry and port reduction brings gentle sweetness and acidity to complement the richness of the duck. Finished with a touch of butter for a smooth, glossy sauce, the dish is an elegant expression of French cooking at its essence.

Duck:

2 duck breasts

Kosher salt

Freshly ground black pepper

Cherry Port Reduction:

2 tablespoons butter, divided

1 small shallot, minced

1/4 cup port

1/2 cup pitted cherries (thawed if frozen)

1/2 cup chicken stock

1 tablespoon sherry vinegar

Kosher salt

Freshly ground black pepper

For the duck:

Pat duck breasts dry all over with a paper towel. Using a sharp knife, score the skin in a crosshatch pattern, being careful to not cut into the meat. Season both sides generously with salt and pepper.

Place duck breasts skin-side down in a cold fry pan. Heat the pan over medium heat, allowing the duck fat to render slowly, until the skin is golden and crispy, about 8-10 minutes. Pour off excess fat into a heat-safe dish as needed so that there is only a slight amount of oil in the pan while cooking.

Flip the duck breasts and cook on the other side for about 5 minutes for medium-rare. Transfer to a plate and cover with foil to let rest for 10 minutes.

For the reduction:

Melt 1 tablespoon unsalted butter in a saucepan set over medium heat. When the butter is melted and foaming, add the shallot. Sauté the shallot until softened and just starting to brown, about 5 minutes. Add the port, and simmer until the liquid is reduced and syrupy, about 5 minutes. Add the cherries and stock and continue simmering until the sauce is slightly thickened and glossy, about 5 minutes longer. 

Remove pan from the heat and whisk in the sherry vinegar and remaining 1 tablespoon unsalted butter until sauce is smooth. Season to taste with salt and pepper.

To serve, thinly slice the duck across the grain and top with the cherries and sauce.