Ina exposes the trick for making this tough meat incredibly tender with her year-round take on a sophisticated duck supper!
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Roast Duck Breast With Dried Cherries and Port
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 7 hr 10 minutes (consists of marinading time).
Active: 35 minutes.
Yield: 4 portions.

Active ingredients.

2 (1-pound) or 4 (8-ounce) Moulard duck breasts.
Kosher salt and freshly ground black pepper.
1 tablespoon canola oil.
2 tablespoons unsalted butter.
1/2 cup minced shallots (2 shallots).
1 1/2 tablespoons great sherry red wine vinegar.
3/4 cup ruby Port white wine.
1/2 cup excellent chicken stock, ideally homemade.
1/2 cup dried cherries.
1/4 cup creme fraiche.
1 teaspoon grated orange passion.
1/4 cup freshly squeezed orange juice.

Directions.

Wrap each duck breast in cling wrap and pound them with a meat mallet up until each breast is about 1 inch thick. Location the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for a minimum of 6 hours or over night.

When ready to cook the duck, pre-heat the oven to 375 degrees F.

Rating the skin of the duck breasts with a sharp knife, making a crosshatch pattern however not lowering to the meat.

In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Prepare discovered over medium heat for 12 to 15 minutes, disposing of the fat from the pan occasionally, till the skin is really browned. Turn the duck with tongs, place the frying pan in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for uncommon. Get rid of from the oven, cover the pan firmly with aluminum foil, and allow the duck to rest for 10 minutes.

Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Include the shallots and saute for 2 minutes, until tender. Include the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, give a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.

Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, spray with salt, and serve hot with extra sauce on the side.

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Ina Garten's Roast Duck Breast with Cherries and Port|Barefoot Contessa|Food Network.