Seared Duck Breast with Port and Cherries
Website
Source URL: www.epicurious.com
Cuisine: French
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
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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.
4 comment(s)
Queezle_Sister
· 14 years ago
I'm so glad to see you back.. And this sounds delicious.
aj12754
· 14 years ago
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
· 14 years ago
Work .... hopefully you are enjoying it and perhaps traveling to interesting places. I was starting to worry about you!
aj12754
· 14 years ago
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!