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 Review

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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Comments

Queezle_Sister - 15th May 2012
I'm so glad to see you back.. And this sounds delicious.

aj12754 - 15th May 2012
Thanks -- work has put a huge dent into my cooking time lately and probably will for a few more months. But it was lovely to have some time yesterday to catch up on some reviews and cook and eat at home.

Queezle_Sister - 15th May 2012
Work .... hopefully you are enjoying it and perhaps traveling to interesting places. I was starting to worry about you!

aj12754 - 16th May 2012
I know I'm lucky to LOVE what I do ... and two weeks in England doing research is my idea of heaven. And managed a quick visit to the Churchill War Rooms which turned into 3+ hours. Two big thumbs up for that and the tapas place we found.

I've missed having time to check in here for diner ideas though!

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