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Duck with Sour Apples and Port

Duck with Sour Apples and Port
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Ingredients

3 ½
lb(s) (1 ¾ kg) duck breast
2
Tbsp (25 mL) butter
3
shallots, minced
2
clove garlic, minced
3
Granny Smith apples, cored, cut into ½-inch (1 cm) cubes
1 ½
cup (375 mL) dried cherries
2
cup (500 mL) balsamic vinegar
2
cup (500 mL) port
½
cup (125 mL) maple syrup
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Directions

Step 1

Preheat oven to 375 degrees (190 Celsius).

Step 2

Score duck breast on fatty side in diamond pattern. Heat skillet over medium-high heat.

Step 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.

Step 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.

Step 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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