Seared Duck Breast with Port and Cherries

Page: www.epicurious.com/recipes/food/views/Seared-Duck-Breast-with-Cherries-and-Port-Sauce-353376

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

Very good weeknight meal. I used 16 dried cherries rather than 8 fresh ones, and I cut the dried cherries in half before adding them to the sauce. Rather than making the sauce while the seared duck rested per recipe directions, I made the sauce about an hour beforehand and added some duck fat to the sauce just before serving. Really nice and the baked sweet potato with a bit of butter and sea salt went well with the duck.

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