Duck with Tart Cherry and Port Sauce Recipe

• A 1/4 cup hazelnuts (optional)
• For the Cherry and Port Sauce:
• 2 Tbsp dried tart cherries or cranberries
• 1 Tbsp sherry vinegar or red wine vinegar
• A 1/2 cup ruby port
• 2 A 1/2 cups prepared veal stock or chicken stock
• 4 boneless duck breasts, skin on, about 6 oz. each
• Kosher salt and pepper

1. If using the hazelnuts, preheat the oven to 350 degrees.
2. Spread the hazelnuts on a baking sheet and toast until golden and fragrant, 10-12 minutes.
3. Let cool slightly, then wrap in a clean kitchen towel and rub gently to remove the skins.
4. Chop coarsely and set aside.
5. Meanwhile, to make the cherry-port sauce, combine the cherries, vinegar, port and stock in a saucepan.
6. Shimmer the mixture over medium heat until reduced by half, 10-12 minutes.
7. Remove from the heat and set aside.
8. Trim any extra skin hanging over the edges of the duck breasts.
9. Turn the breasts skin side up and make 4 shallow incisions diagonally across the breast skin.
10. The slices should be about 1/8 inch deep into the skin only; take care not to cut into the breast meat.
11. Create a crosshatch pattern by making a second set of 4 diagonal incisions in the opposite direction.
12. Season the duck breasts liberally with salt and pepper on both sides.
13. Heat a cast-iron frying pan over medium-high heat.
14. Add the olive oil.
15. When the oil is very hot, add the duck breasts, skin side down.
16. Reduce the heat to medium-low.
17. Cook without turning until the skin is nicely browned and plenty of fat is rendered, 10-12 minutes.
18. Reduce the heat to low, turn the duck breasts over, and cook until an instant-read thermometer inserted into the center of the duck breasts reads 140 degrees, for medium-rare, 4-5 minutes more.
19. For medium to well-done, cook the duck until it registers 160-165 degrees, 5-10 minutes more.
20. Transfer the duck breasts to a platter and let rest, loosely covered with foil, for 10 minutes.
21. While the duck rests, reheat the cherry-port sauce.
22. Cut each duck breast into thin slices and arrange the slices on 4 warmed plates.
23. Spoon the sauce over the duck slices and sprinkle with the hazelnuts, if using.
24. Serve at once.
25. Note:
26. For even better flavor, season the duck breasts 1 or days in advance and store them, covered, in the refrigerator.

hazelnuts, cherries, sherry vinegar, ruby port, veal, duck breasts, kosher salt

Taken from cookeatshare.com/recipes/duck-with-tart-cherry-and-port-sauce-721 (may not work)