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fruity red wine ruby Port fresh ginger granulated sugar balsamic vinegar cornstarch fresh sweet salt skin
Viewed: 47 - Published at: 9 years agoIngredients
- -->1-1/2 cups fruity red wine such as Zinfandel, Shiraz, or Merlot
- -->1 cup ruby port
- One 1-1/4 -inch piece fresh ginger peeled
- -->1 to 2 Tbs. granulated sugar
- -->1 Tbs. balsamic vinegar
- -->1 tsp. cornstarch
- -->2 cups fresh sweet or sour cherries pitted and halved (about 11 oz.)
- -->Kosher salt and freshly ground black pepper
- -->2 Tbs. coarsely cracked black peppercorns
- -->6 large skin-on duck breasts (about 3 lb. total)
Method
- 1.) Put the wine, port, ginger, and sugar (1 Tbs. for sweet cherries; 2 Tbs. for sour) in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.
- 2.) In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.
- 3.) Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.
- 4.) Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.
- 5.) Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.
