Pan-Seared Duck Breast | James Beard Foundation
"A lot of people tell me that they’re too intimidated to cook duck and only order it at restaurants. This is really too bad, as duck is pretty easy to make, and thanks to a layer of fat, the meat...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Paring knife
- Carving board
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Chef's knife
- Plate
Ingredients
- 2 duck breasts (about 1 pound each)
- 1/4 cup Armagnac or brandy
- 1/4 cup dried cherries
- 2 tablespoons extra virgin olive oil, divided
- 3 shallots, minced
- Kosher salt
- Freshly ground black pepper
- 1 cup ruby port
- 1 cup red wine
- 2 cups chicken stock (homemade or store-bought)
- 1 cup store-bought demi-glace
- 2 cups raw, 1/2-inch-dice foie gras (optional)
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