Pan-Seared Duck Breast Recipe | James Beard Foundation

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)