Duck with Port Cherry Sauce
From Recipes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 45 min |
| Source | Epicurious |
| Yield / serves | 4 servings |
| Rating | Fabulous! (although a bit salty) |
Ingredients
- 1 c low-sodium soy sauce
- 1 c sherry
- 4 6-oz duck breast halves (or venison cuts)
- 12 frozen dark, sweet cherries, thawed, halved
- 1 c chicken stock
- 1 c beef stock
- 1/2 c ruby port
- 1 fresh thyme sprig
- 1 t cornstarch dissolved in 2 t water
- 1/4 c butter, cut into 1/2" pieces, room temp
Preparation
Whisk soy sauce and sherry to blend. Using sharp knife, make diagonal cuts at 1/2" intervals in duck skin (not through meat).
