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Pan Seared Duck Breast with Cherry Port Wine Sauce

Slices of duck breast are slathered with a Cherry Acai Preserves port wine sauce that will have your mouth watering.

Ingredients

  • 4 Duck breasts, boneless
  • Salt and pepper to taste
  • 2 Tbsp. Shallots, minced
  • 1/4 cup Port wine
  • 1/4 cup Chicken stock
  • 1 Tbsp. Orange liqueur, Grand Marnier
  • 1/3 cup Robert Rothschild Farm Cherry Acai Preserves
  • Directions
    1. Score skin of duck breast with a knife in a crosshatch pattern. Season both sides with salt and pepper. Place duck breast skin side down in a hot non-stick skillet. Sear until browned and skin is slightly crispy. Flip and sear on other side for 3-4 minutes.
    2. Remove from pan and place in a baking dish. Place in a 400 degrees F oven for 12-15 minutes.
    3. While duck is cooking in the oven, drain most of excess grease from pan. Add shallots and sauté until translucent. Pour in the port wine, chicken stock and orange liqueur to deglaze pan.
    4. Once pan has been deglazed, add the Cherry Açaí Preserves and simmer for 3-5 minutes. Season with salt and pepper.
    5. Remove duck breasts from oven. Allow to rest for 3-5 minutes and then slice into 1/4 inch thick slices. Arrange slices of duck breast decoratively on a plate and spoon some of the cherry port wine sauce over top.

Products used in this recipe

Cherry Acai Preserves
Cherry Acai Preserves
$7.89
   

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