Pan-Seared Duck Breast Recipe | James Beard Foundation
Pan-Seared Duck Breast with Demi-Glaze and Foie Gras | James Beard Foundation. Easy, flavorful, and decadent. Perfect for impressing guests or treating yourself.
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 archive.jamesbeard.org.
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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