Pan-Seared Duck Breasts with Dried Cherry Sauce

Name: Pan-Seared Duck Breasts with Dried Cherry Sauce
Yield: Serves 4
Ingredients: 4 , boneless duck breast halves (about 6 ounces each), skin scored on the diagonal (see illustration below); , Salt and ground black pepper; 2 , medium shallots, minced (about 1/3 cup); 3/4 cup, dry red wine; 1/4 cup, dried cherries; 1 cup, low-sodium chicken broth; 1 teaspoon, juice from 1 lemon; 2 tablespoons, cold unsalted butter

Main Courses
Duck

Duck breasts have the rich, meaty flavor and texture of beef, but the flesh is as lean as chicken breasts. The French have an affinity for the cut and are expert at its preparation. Fortunately, we found that with a couple of simple core techniques, there is really nothing difficult at all about cooking duck breasts.

SERVES 4

TIME 1¼ hours

Pan-Seared Duck Breasts with Dried Cherry Sauce

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