Monday, June 30, 2014

Glamping Recipe: Duck Breast with Cherries and Port Sauce in Cast Iron

Here is a great recipe for a special occasion, or for making at your next fancy pants camping trip. I find that cooking outdoors in a beautiful place, asks for beautiful food to share with friends. This one is great done in a cast iron pan over an open fire or camp stove.  Glamping Food tastes better!  Great served with a nice Russian River Pinot Noir!

2 6-ounce duck breast halves
2 tablespoons (¼ stick) chilled butter, divided
¼ cup finely chopped shallot
½ cup chicken broth
8 halved pitted sweet red cherries, fresh or frozen, thawed
2 tablespoons Ruby Port
1 tablespoon honey


Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about ½ inch). Discard plastic wrap. Using sharp knife, score skin in ¾ -inch diamond pattern (do not cut into flesh).

Sprinkle duck with salt and pepper. Add duck, to a cold cast iron pan, skin side down.  Turn on to medium heat and it will begin to sizzle and the fat will start to melt and crisp the skin.  Cook until skin is browned and crisp, about 7 minutes. (Starting in a cold pan renders the fat under the skin much better).

Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off (and save to cook other awesome stuff with later) all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper. Thinly slice duck. Fan slices out on plates. Spoon sauce over a Creamy Parmesan Polenta and a side of Sauteed Spinach.  Have you ever been Glamping? Come join the fun!

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