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Pan-seared duck breast with cherry sauce, crispy skin sliced over roasted carrot puree with port wine reduction

Duck Breast with Cherry Port Wine Sauce

Pan-seared duck breast with a 48-hour dry age for shatteringly crispy skin, served over roasted carrot puree with a cherry port wine reduction. A private chef favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Dry Age Time 2 days
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Duck Breast
  • 4 duck breasts skin-on, about 6-8 oz each
  • Salt and freshly ground black pepper to taste
  • 2 sprigs fresh thyme
  • 2 cloves garlic crushed
For the Cherry Port Wine Sauce
  • 2 cups pitted cherries fresh or frozen
  • 1 cup port wine
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 shallots small, finely chopped
  • 2 tbsp unsalted butter
  • 1 cup chicken stock
  • Salt and freshly ground black pepper to taste
For the Roasted Carrot Puree
  • 8 medium carrots peeled and roughly chopped
  • 4 small shallots halved
  • 4 tsp olive oil
  • 4 tsp honey
  • 4 tbsp unsalted butter cold and cubed
  • 4-6 tbsp warm heavy cream or stock
  • Salt, white pepper, and a pinch of nutmeg to taste

Method
 

Sear the Duck Breast
  1. Score the skin of each duck breast in a crosshatch pattern, cutting through the fat but not into the meat.
    2. The cuts should be about 1cm apart. Stop when you feel resistance. You are scoring fat only, never into the flesh.
  2. Season generously on both sides with salt and freshly ground black pepper.
  3. Place duck breasts skin-side down in a cold skillet. Set over medium heat and cook for 12 to 15 minutes, rendering the fat until the skin is deep golden and crispy.
    4. Starting in a cold pan is intentional. It gives the fat time to render out slowly before the skin makes contact with a hot surface. You will hear it pop and crackle. Do not touch it.
  4. Flip and cook for 3 to 4 minutes for medium-rare. Add the crushed garlic and thyme sprigs in the last 2 minutes and baste with the fat.
  5. Transfer to a cutting board and rest for 5 minutes before slicing.
Make the Cherry Port Wine Sauce
  1. Drain all but 1 tablespoon of duck fat from the pan. Return to medium heat.
  2. Add the shallots and cook for 2 minutes until softened.
  3. Add the cherries and cook for 2 minutes, pressing lightly to release their juice.
  4. Pour in the port wine and let it reduce by half, about 3 to 4 minutes.
    5. The port will smell sharply acidic as it reduces. That is normal. Keep the heat at medium and let it work. The acidity softens completely once the stock goes in.
  5. Add the chicken stock and balsamic vinegar. Simmer for 5 to 7 minutes until the sauce coats the back of a spoon.
  6. Remove from heat. Stir in the butter and honey. Season with salt and pepper.
Make the Roasted Carrot Puree
  1. Preheat oven to 400°F. Toss carrots and shallots with olive oil and honey. Season with salt and white pepper.
  2. Spread on a baking sheet and roast for 25 to 30 minutes until tender and caramelized at the edges.
  3. Transfer to a blender. Add the cold butter and blend until smooth.
    4. Cold butter blended into a warm puree creates an emulsion that gives you that glossy, restaurant-quality finish. Warm butter will break it.
  4. With the blender running, add warm cream or stock gradually until the purée is silky and spoonable.
  5. Season with salt, white pepper, and a pinch of nutmeg.

Notes

Plating: Spoon the carrot puree down first, slice the duck and fan it over the top, then spoon the cherry port wine reduction around and over.
Wine pairing: Oregon Pinot Noir.
The duck can be scored and dry aged 48 hours ahead. Carrot puree can be made a day ahead and reheated on low with a splash of cream.