Photo: Lily Banse
Seared Duck Breasts with Cherry-Port Sauce
8 ingredients
Serves 4.
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Duck breast has a fairly thick, fatty skin. When the breast is seared, some of the fat melts away, flavoring the meat in the process, and the skin turns a lovely golden brown. To accomplish this, place the breast, skin side down, in the pan to start, as this speeds up the fat-melting process without overcooking the breast. Accompany with our Roasted Duck Fat Potatoes (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
704
Calories
52g
Protein
44g
Fat
25g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup low-sodium chicken broth
- 1/3 cup dried tart cherries
- 4 boneless duck breast halves, preferably Muscovy, each 6 to 8 oz.
- Salt and freshly ground pepper, to taste
- 1 shallot, minced
- 1/4 cup port
- 1 Tbs. chicken demi-glace
- 2 Tbs. unsalted butter, at room temperature, cut into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes