Entrée: France – Magret de Canard aux Cerises et Vin Rouge (Duck Breast with Cherry and Red Wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 8 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in, skin-on duck breasts, about 1 1/4 lb total (570 g total); estimated cooked edible meat and skin: 12 oz (340 g), assuming about 60% of gross weight remains edible after bone removal and cooking
Kosher salt and black pepper, to taste (amount unspecified)
1 shallot, finely minced (about 7/8 oz (25 g))
5 1/4 oz (150 g) pitted sweet cherries, fresh or frozen and thawed
1/2 cup (120 ml) ruby port (about 4 1/8 oz (116 g)) (estimated edible portion: 4 1/8 oz (116 g))
1/2 cup (120 ml) chicken stock (about 4 1/4 oz (120 g)); chicken stock is used as the practical estimate example
1 tsp (5 ml) fresh thyme leaves (about 0.035 oz (1 g)); alternatively, use 1/2 tsp (2.5 ml) dried thyme
1 tsp (5 ml) balsamic vinegar (about 0.18 oz (5 g)), optional
0.53 oz (15 g) cold unsalted butter

Show original ingredient measurements

2 bone-in, skin-on duck breasts, about 1 1/4 lb total (570 g total); estimated cooked edible meat and skin: 340 g, assuming about 60% of gross weight remains edible after bone removal and cooking
Kosher salt and black pepper, to taste (amount unspecified)
1 shallot, finely minced (about 25 g)
150 g pitted sweet cherries, fresh or frozen and thawed
120 ml ruby port (about 116 g) (estimated edible portion: 116 g)
120 ml chicken stock (about 120 g); chicken stock is used as the practical estimate example
1 tsp fresh thyme leaves (about 1 g); alternatively, use 1/2 tsp dried thyme
1 tsp balsamic vinegar (about 5 g), optional
15 g cold unsalted butter

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the duck breasts dry. Score the skin without cutting into the meat, then season with kosher salt and black pepper.
2. Place the breasts skin-side down in a cold skillet. Render over medium heat for 8–12 minutes, pouring off excess fat as needed. Turn and cook for 1 minute, then transfer the skillet to an oven preheated to 200°C (400°F). Roast until the thickest part reaches 54–57°C (130–135°F). Rest the duck for 8–10 minutes.
3. Pour off excess fat, leaving about 1 tablespoon (15 ml) in the skillet. Sauté the minced shallot over medium heat for 1 minute.
4. Add the ruby port and simmer for 2–3 minutes, scraping up browned bits, until reduced by about half.
5. Add the stock, cherries, and thyme. Simmer for 4–6 minutes, until glossy and lightly thickened. Add the balsamic vinegar if using.
6. Remove the skillet from the heat and swirl in the cold butter. Taste and adjust the seasoning.
7. Slice the rested duck and serve with the cherry and port sauce.

1. Pat the duck breasts dry. Score the skin without cutting into the meat, then season with kosher salt and black pepper.
2. Place the breasts skin-side down in a cold skillet. Render over medium heat for 8–12 minutes, pouring off excess fat as needed. Turn and cook for 1 minute, then transfer the skillet to an oven preheated to 200°C (400°F). Roast until the thickest part reaches 54–57°C (130–135°F). Rest the duck for 8–10 minutes.
3. Pour off excess fat, leaving about 1 tablespoon in the skillet. Sauté the minced shallot over medium heat for 1 minute.
4. Add the ruby port and simmer for 2–3 minutes, scraping up browned bits, until reduced by about half.
5. Add the stock, cherries, and thyme. Simmer for 4–6 minutes, until glossy and lightly thickened. Add the balsamic vinegar if using.
6. Remove the skillet from the heat and swirl in the cold butter. Taste and adjust the seasoning.
7. Slice the rested duck and serve with the cherry and port sauce.