Seared Duck Breast with Dried Cherries and Port

Seared Duck Breast with Dried Cherries and Port

recipe-finder.com

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  • Seared Duck Breast with Dried Cherries and Port
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Cooking tools:

  • Skillet
  • Chef's knife
  • Cutting board
  • Saucepan
  • Wooden spoon
  • Spatula
  • Measuring spoon
  • Measuring cup
  • Plate
  • Stove
  • Paper towel

Ingredients

  • 4 (6-ounce) boneless fresh or frozen (thawed) duck-breast halves with skin
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) coarsely ground black pepper
  • 1 large shallot , thinly sliced
  • 1 clove(s) garlic , crushed with press
  • 1 cup(s) port wine
  • 2 tablespoon(s) balsamic vinegar
  • 1/3 cup(s) dried cherries

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