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Duck with Sour Apples and Port

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Duck with Sour Apples and Port

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 0

Ingredients

  • 3 1/2 pounds (1.75 kg) duck breast
  • 2 tablespoons (25 mL) butter
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 3 Granny Smith apples, cored, cut into ½-inch (1 cm) cubes
  • 1 1/2 cups (375 mL) dried cherries
  • 2 cups (500 mL) balsamic vinegar
  • 2 cups (500 mL) port
  • 1/2 cup (125 mL) maple syrup

Directions

  1. Preheat oven to 375 degrees (190 Celsius).
  2. Score duck breast on fatty side in diamond pattern. Heat skillet over medium-high heat.
  3. Cook breast, fat side down, for about 5 minutes, or until browned and duck fat is released. Remove from heat. Drain all but 2 tablespoons (30mL) duck fat.
  4. Transfer duck to a baking tray, bake in centre of oven for 15 to 20 minutes, or until thermometer inserted to centre reaches 160 degrees (70 Celsius). Remove from oven and let rest 5 minutes.
  5. Meanwhile, in skillet over medium heat, sauté shallots until translucent, about 2 minutes. Add garlic, and sauté until fragrant, about 1 minute. Add apples and cherries. Add port, balsamic vinegar and maple syrup and cook, scraping bottom of pan, until liquid is reduced by half, and cherries and apples are tender, about 5 minutes. Slice duck breast thinly across the grain. Serve with apple cherry port sauce.
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