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Duck Breasts with Cherries

Categories: Christmas, Comfort Foods, Entertaining
Type: Main Dishes

Many supermarkets now carry Pekin duck breasts, which are smaller than the Moulard variety

Prep Time: prep 15 mins

Cooking Time: cook 20 mins

Serves: makes 4 servings


  • 4 boneless duck breasts, about 7oz (200g) each
  • 1 / 2 tsp salt, plus more to taste
  • 1 / 2 tsp lightly crushed black peppercorns, plus more to taste

For the sauce

  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 1 / 3 cup ruby port
  • 1 tbsp maple syrup
  • 1 whole star anise
  • 1 sprig of rosemary
  • 1 / 2 cup chicken stock
  • 2 cups pitted fresh bing cherries
  • salt and freshly ground black pepper
Duck Breasts with Cherries photo

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  1. Score the skin of each duck breast with a sharp knife. Season with the salt and crushed pepper.
  2. Place the duck breasts, skin-side down, in a large frying pan. Cook over medium-high heat for about 8 minutes. Turn and brown the other sides, about 3 minutes for medium-rare. Transfer to a carving board and let stand for 5 minutes.
  3. To make the sauce, melt the butter in a saucepan over medium heat. Add the shallot and cook, stirring often, about 2 minutes, until softened.
  4. Stir in the port, maple syrup, star anise, and rosemary, and boil for 30 seconds. Add the stock and boil for about 3 minutes, or until slightly reduced. Add the cherries, and cook for 2 minutes more, until heated. Season with salt and pepper. Slice each breast on the diagonal into thick slices and transfer each to a plate. Top with the sauce and serve hot.
  • prep 15 mins; cook 20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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