Since the pandemic started, my son and I cook dinner and dessert on Tuesday nights at my house. When its his turn for dinner, he comes with whatever he needs to cook already prepped in little bags and after we sit awhile, he starts cooking. Then I'll have dessert made to match what he is cooking.
Well, this is from Cherry night and it was my turn to cook dinner. So I made Duck Breast with a Port Wine & Cherry reduction on top of grits and some creamed spinach and a loaf of Blue Cheese & Cherry Wool Bread. He brought a Vanilla & Cherry Tart with cherry whipped cream.
2 (6 Ounce) Duck Breasts
2 Tablespoons Unsalted Butter
Salt & Pepper To Taste
1/4 Cup Finely Chopped Onion
1/2 Cup Low Sodium Chicken Broth
1 Cup Halved & Pitted Sweet Cherries
3 Tablespoons Tawny Port
1 Tablespoon Honey
Pound the duck breasts to an even thickness of between 1/2 to 3/4 of an inch.
Score the skin using a sharp knife, creating a 3/4 inch diamond pattern being careful not to cut into the flesh.
Melt a tablespoon of butter in a heavy skillet over medium-high heat.
Sprinkle the breasts on both sides with salt and pepper.
Place the duck skin side down into the hot skillet, and cook until the skin is well browned and crisp, about 5 minutes.
Turn the breasts over, and continue to cook until the duck is medium-rare, about 4 to 6 minutes.
Transfer the duck to a warm plate and cover with foil.
Remove all but 2 tablespoons of the fat from the pan, then add the onion and cook over medium heat until translucent, about 3 minutes.
Add the cherries, port, broth, and honey, then increase the heat to high and cook until the sauce has thickened, about 3 to 4 minutes.
Whisk in the remaining butter and taste.
Adjust salt and pepper as needed.
Thinly slice the duck breasts and serve with the sauce spooned on top. I served it with grits.
Cherry Whipped Cream!!