Seared Duck Breast with Cherry Cranberry Pinot Noir Sauce

Seared Duck Breast with Cherry Cranberry Pinot Noir Sauce

Level #2 SOUS CHEF

Duck breast eats like steak but has the calories and fat of lean poultry. The sauce brings out the rich meaty flavour of the duck while adding a tangy sweet element to the dish.

Serves 4

Preparation time 15 minutes

Cooking time 30 minutes



1 Pre-heat the oven to 200°C/400°F/Gas Mark 6.

2 Combine the sugar and water in a small saucepan over a medium-high heat. Bring to a boil, stirring until the sugar dissolves.

3 Boil until the mixture turns golden, about 6 minutes. Remove from the heat and carefully add the vinegar, cherries, and cranberries swirling the pan until the caramel dissolves.

4 With a sharp knife, score the skin of each duck breast in a crosshatch pattern, taking care not to cut into the flesh. Season the duck with 1 ⁄2 teaspoon of the salt and 1 ⁄4 teaspoon of the pepper.

5 Heat a large non-stick skillet over a medium heat; add the duck breasts, skin side down, and cook until browned, 4-5 minutes.

6 Turn the breasts over and cook 1 minute longer; transfer to a non-stick baking sheet. Set the baking sheet in the centre of the oven and roast the duck until a thermometer inserted into the thickest part of the breast registers 55°C for medium rare. Remove from the oven, cover the pan loosely with foil and let it rest for 10 minutes.

7 While the duck is in the oven, pour off all but 2 tablespoons of fat from the skillet and heat over a medium heat. Add the shallots and garlic; cook, stirring occasionally, until softened, 2-3 minutes.

8 Add the Pinot Noir and increase heat to medium-high. Boil until the liquid is reduced by half, about 10 minutes. Add the demi-glace and return to a boil. Continue boiling until the liquid is reduced to 3 ⁄4 cup, about 6 minutes.

9 Pour the mixture through a fine sieve and set over the saucepan with the vinegar mixture, pressing hard on the solids with a spoon or spatula; discard solids. Stir in the cream and bring to a simmer over a medium heat; cook for 2 minutes.

10 Remove saucepan from the heat and stir in the butter until melted.

11 Stir in the remaining 1 ⁄4 teaspoon of salt and 1 ⁄8 teaspoon of pepper.

12 To serve, slice duck breasts thinly across the grain, fan over 4 plates and spoon warm sauce over.