Ingredients:

  • 2 large Duck Breasts (approx. 250g / 8–9 oz each), skin on
  • 1 teaspoon Sea Salt Flakes (5g)
  • ½ teaspoon Freshly Ground Black Pepper (2g)
  • 1 tablespoon Duck Fat (reserved from rendering, or 15g unsalted butter)
  • 2 Shallots, finely diced (approx. 80g / 3 oz)
  • 2 cloves Garlic, minced
  • 150 ml Ruby Port (approx. 5 fl oz)
  • 100 ml Chicken Stock (low sodium) (approx. 3.5 fl oz)
  • 100 g Dried Cherries (or frozen, thawed) (approx. 3.5 oz)
  • 1 tablespoon Balsamic Vinegar (15 ml)
  • 1 tablespoon Light Brown Sugar (15g)
  • 1 sprig Fresh Thyme
  • Pinch of Cinnamon or Star Anise Powder (optional)

Instructions:

  1. Score the Skin: Using a sharp knife, score the duck skin into a diamond pattern, cutting only through the fat layer, not into the meat. Season the duck heavily with salt and pepper on both sides.
  2. Start Cold and Low: Place the duck breasts skin-side down in a cold cast iron skillet. Turn the heat to low-medium.
  3. Render the Fat: Cook slowly for 12–15 minutes until the fat gently melts and the skin turns deep golden brown and crisp. Drain off excess fat, reserving 1 tbsp for the sauce.
  4. Sear the Meat: Increase the heat to medium-high. Flip the duck breasts and sear the meat side for 3–4 minutes until browned. Finish cooking to desired doneness (recommended medium-rare, 130°F / 54°C).
  5. Rest: Remove the duck from the heat and place them skin-side up on a cutting board. Tent loosely with foil and rest for 10 minutes—this is crucial for juicy meat.
  6. Sauté Aromatics: While the duck rests, pour off any remaining fat from the skillet. Return 1 tbsp of reserved duck fat (or butter) to the pan. Sauté the diced shallots until softened (3–4 minutes). Add the minced garlic and thyme sprig, cooking for 1 minute.
  7. Deglaze: Pour in the Port wine. Bring to a rapid simmer, scraping up any brown bits (fond) stuck to the bottom of the pan. Reduce the liquid by about half (approx. 5 minutes).
  8. Build Flavour: Add the chicken stock, dried cherries, balsamic vinegar, brown sugar, and optional pinch of spice. Simmer gently until the sauce has thickened slightly and coats the back of a spoon (about 5–7 minutes).
  9. Finish Sauce: Remove the thyme sprig. Taste and adjust seasoning (it should be sweet, tart, and deeply savoury). Keep the sauce warm.
  10. Carve and Plate: Slice the rested duck breasts against the grain. Spoon a generous helping of the warm sauce onto the plate and arrange the sliced duck breast over the sauce, ensuring the crispy skin is visible. Serve immediately.