Duck isn’t for everyone, but if you have never tried it before and are little skittish, make this up, try it and I am sure you will be serving it with great flair to your next company.
- 4 duck breasts, skin left on
- 3 sprigs, lemon thyme
- salt and pepper
Preheat oven to 375 degrees. Score the skin on the diagonal and rub with the thyme and salt and pepper into the skin of the duck on both sides.
In a heat proof pan on medium heat, place the duck, skin side down; discard excess fat (skin should turn golden brown in about 5-6 minutes).
Turn the duck breasts over, and cook a further 10 – 12 minutes. Remove from the oven and let rest for about 5 minutes.
Again, discard any fat in the pan and put the pan back on the medium heat to make the sauce.
Cherry Port Sauce
- 3/4 lb. cherries (pitted)
- 1 cup port
- 2 tbsp. balsamic vinegar
- pinch of fennel seeds
- 3 star whole star anise
- 1/2 stick cinnamon
- 2 tbsp. butter
Add cherries, port and balsamic vinegar to pan, stirring the crispy bits off bottom of the pan into the sauce. Add star anise, fennel seeds and cinnamon and cook for approximately 4-5 minutes until it thickens. Whisk in the butter and remove from heat.
To serve, slice on the diagonal and serve with the sauce.
Serve with a beautiful red wine and just smile……lots!