Duck breasts with port and cherry sauce
- 4 duck breasts, skin on, each 7–8 ounces
- 3 shallots, minced
- 1 cup port
- 2 cups cherries, pitted
- 2 tablespoons black cherry preserves
- 1¼ cups chicken stock
- ½ teaspoon cornstarch or arrowroot mixed with few tablespoons water (optional)
- 1 tablespoon butter
- 8 small heads of bok choy, each about 3 ounces,
- halved lengthwise
Instructions:
Duck and cherries are a classic pairing. Use fresh cherries in the summer or a jar of preserved cherries in kirsch at other times of the year.
- Season the duck breasts with salt and pepper. Place, skinside down, in a dry frying pan. (You don’t need to add any oil to the pan, because the duck skins are very fatty.) Set the pan over gentle heat and cook until most of the fat has been rendered, 8–10 minutes. Increase the heat slightly and fry until the skins are golden brown. Flip the breasts and cook on the other side until the meat feels slightly springy and the duck is cooked to medium rare, 3–4 minutes longer. Remove to a warm plate and let rest.
- Pour off most of the fat from the pan (save for roasting potatoes). Add the shallots and stir over medium to low heat until soft, 4–5 minutes. Increase the heat and pour in the port to deglaze. Boil until the port has reduced right down and the pan is quite dry. Add the cherries, cherry preserves, and chicken stock. Bring back to a boil and boil until reduced by more than half and the sauce is syrupy. If you prefer the sauce thicker, add the cornstarch mixture and boil for a few minutes longer.
- When you are about ready to serve, put 1 cup of water, the butter, and some seasoning into a sauté pan over high heat. As soon as the butter has melted, add the bok choy and braise until just wilted, about 2 minutes, turning the heads over halfway through the cooking. Drain on a large plate lined with paper towels.
- Divide the bok choy and duck breasts among warm serving plates and spoon the port and cherry sauce over the duck. Serve immediately.