Pan Roasted Duck Breast with Orange Cranberry Port Wine Sauce

Back

Ingredients:

1 Duck Breast (about 8 ounces)

Salt

Black Pepper (freshly ground)

1 large shallot, minced

1/3 cup port wine

1/3 cup orange juice

1 teaspoon orange zest

1/3 cup dried cranberries, minced

1 tablespoon unsalted butter

1 can beef consommé (optional)

Preparation:

Preheat the oven to 400 degrees.  Score the fat of the duck breast in a criss-cross pattern.  Season the duck with salt and pepper on both sides.  Warm a heavy bottomed overproof skillet (such as Le Creuset) over medium heat.

Place duck breast, fat side down, in the skillet to render off the fat, about 6 to 8 minutes.  Reserve the rendered duck fat.  Turn the duck breast over and sear for 1 to 2 minutes.  Place the skillet into the oven to roast for 7 to 9 minutes, until breast is medium rare.  Place the duck breast on slicing board, tent with foil and let it rest for 5 minutes then thinly slice on the diagonal.

While the duck breast rests, prepare the sauce by pouring off the excess fat from the skillet then place it on the stove top over medium heat.  Add the shallots and sauté until translucent.  Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan.  Add the orange zest and cranberries and bring to a boil.  Simmer for about 5 minutes to reduce the mixture and thicken.  Puree using a immersion hand blender.  Whisk in butter to finish sauce.

If I have the time, I sauté the shallots until translucent then add the port, orange juice, zest, cranberries and beef consommé and simmer for several hours until reduced in half.  Then I puree and finish off the sauce with butter.  This produces a richer and full bodied sauce.

Serving Suggestion:
We enjoy steamed brussels sprouts and potato rosti (a shredded and pan roasted potato mixture) with the duck breast.