PETTO D’ANATRA Recipe
Pan seared duck breast finished with a port reduction with dried cherries
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.
Finish Cooking
Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from the skillet and allow to rest for 5 minutes.
Make the Port Reduction
In the same skillet, drain excess fat, leaving about 1 tablespoon. Add port wine, scraping up any browned bits. Add dried cherries and chicken stock, bringing to a simmer.
Thicken the Sauce
Let the sauce reduce for about 10-15 minutes until slightly thickened. Stir in butter until melted and the sauce is glossy.
Serve
Slice the duck breast and arrange on plates. Drizzle with the port reduction and cherries. Serve immediately.
