So remember last week when I wrote about how indulgent my days on set were? Well here is a good example of just what kind of indulgence was going on. This delicious Duck Breast with Citrus Port Cherry Sauce is the creation of our newest star, the lovely Claire Robinson. Claire is hosting a new show called 5 Ingredient Fix, premiering on Saturday April 4 at 9:30 AM. I have no qualms about plugging the heck out of this show, because I LOVE CLAIRE. And, I love her food. Yes, this gorgeous duck breast has only five ingredients. Total. Seriously.
On top of all that goodness, I ended up with almost 8 ounces of duck fat stored away, just waiting to roast some potatoes. Hells yeah.
Crispy and juicy and rich meat. Sweet and tart and layered sauce. How can you go wrong? This is just one of Claire's recipes that I've made so far, and I'll be posting more in the days to come. Recipe after the jump:
CLAIRE ROBINSON'S DUCK BREAST WITH CITRUS PORT CHERRY SAUCE
2 whole duck breasts, separated into 4 breast halves
1 shallot, minced
½ cup pitted cherries (frozen defrosted are fine)
¼ cup ruby port wine
1 tsp orange zest
½ cup fresh orange juice
Score the duck skin and fat in a diamond pattern, then season with salt and pepper. Please skin side down in a large hot skillet and sear until golden brown over medium heat. Flip and sear the other side 3 minutes. Transfer duck to a baking dish and place in a preheated 400 degree oven for 12 minutes.
Drain the excess fat off of the skillet and reserve. Add shallots to pan and sauté until translucent. Add the orange juice, port, zest and cherries. Scrape the fond from the skillet. Allow sauce to come to a boil, then lower to a simmer until reduced, about 5 minutes. Serve the duck breast thinly sliced with the sauce spooned over the top.