Pan-roasted duck breasts with cherries
Instructions:
- Cherries:
- 11⁄2 cups large sweet cherries, pitted (about 8 ounces);
- 2 teaspoons extravirgin olive oil;
- 1 tablespoon ruby port wine or Madeira;
- 2 teaspoons balsamic vinegar, preferably cherry balsamic;
- 1⁄2 teaspoon finely chopped fresh rosemary;
- 1⁄2 teaspoon kosher salt;
- 1⁄4 teaspoon ground black pepper;
- Duck:
- 2 duck breasts (each about 1 pound);
- 1 teaspoon kosher salt;
- 1⁄2 teaspoon ground black pepper.
- Preheat the oven to 400 F.
- Put the cherries in a small ovenproof skillet or baking dish, drizzle with the oil, and roll them around to coat.
- Trim away the fat around the edges of the duck breasts so that it does not hang over the sides of the meat. Score the skin in a crosshatch pattern, making diagonal cuts at 1⁄2-inch intervals just through the skin and fat but not into the meat. Sprinkle both sides with the salt and pepper. Place the breasts, skin-side down, in a large cast-iron skillet. (Do not preheat the skillet.) Place on the stove and cook undisturbed over medium heat until the skin is very crisp and browned and much of the fat is rendered, about 15 minutes. When well seared, the duck will release easily from the skillet with no tugging. Carefully pour off the fat into a glass jar with a tight-fitting lid to store for another use. Turn the breasts over.
- Put both the cherries and the duck into the oven. Roast the duck until it is done to your liking, about 10 minutes for medium-rare. (If you cut into the center of a breast, it should be deep pink, but not raw. An instant-read thermometer inserted into the center of the breast should register 130°F.) Roast about 3 minutes longer if you prefer your duck medium. Transfer the breasts to a cutting board and let rest for 5 minutes before cutting into thin slices.
- Roast the cherries until they are soft, about 13 minutes. Stir in the port, vinegar, and rosemary. Season with the salt and pepper. Stir in any accumulated duck jus.
- Serve the sliced duck warm, topped with the roasted cherries.
- Note: This recipe calls for large duck breasts, such as magret. You can also use 4 smaller breasts, such as pekin or wild duck, but reduce the roasting time by about 5 minutes.