4.5
(24)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.
Step 2
Heat a heavy-bottomed frying pan over medium-high heat. Add duck to pan, skin side-down, and cook until skin is browned and crisp, approx. 5 min. Reduce heat to medium, flip duck breasts, and cook until browned and cooked through, approx. 5 – 8 min.
Step 3
Transfer duck to cutting board, cover with foil to keep warm, and let rest. Pour off most of the duck drippings from the frying pan, leaving enough in the pan to coat. Add shallots and sauté over medium heat until fragrant. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often.
Step 4
Remove thyme sprigs, then whisk in butter and orange zest and season with salt and pepper. Thinly slice duck breast and transfer to serving plate. Spoon sauce over duck and serve. Enjoy!
Your folders
myrecipes.com
5.0
(3)
Your folders
giangiskitchen.com
5.0
(22)
40 minutes
Your folders
alexandracooks.com
5.0
(1)
5 minutes
Your folders
bonappetit.com
4.6
(51)
Your folders
food52.com
5.0
(7)
30 minutes
Your folders
thegourmetgourmand.com
30 minutes
Your folders
triedtruerecipe.com
40 minutes
Your folders
foodnetwork.com
5.0
(3)
10 minutes
Your folders
gressinghamduck.co.uk
25
Your folders
aspicyperspective.com
5.0
(3)
30 minutes
Your folders
allrecipes.com
4.6
(52)
45 minutes
Your folders
carolinescooking.com
5.0
(4)
20 minutes
Your folders
windycitydinnerfairy.com
5.0
(1)
10 minutes
Your folders
myrecipes.com
Your folders
cooking.nytimes.com
5.0
(427)
Your folders
saltpepperskillet.com
5.0
(1)
22 minutes
Your folders
chefjeanpierre.com
Your folders
runningtothekitchen.com
4.9
(115)
10 minutes
Your folders
runningtothekitchen.com
4.9
(115)
10 minutes