dinnerFrench35 minhard
Crispy Skin Duck Breast with Cherry Port Sauce
Restaurant-quality duck at home is simpler than you think. Score the fat, start in a cold pan, and let it render slowly for shatteringly crispy skin over tender, rosy meat. The cherry port sauce brings a rich, fruity balance that makes this feel like a special occasion.
Prep10m
Cook25m
Total35m
Servings2
Calories520
Units:
Ingredients
0/11Instructions
0/7Chef's Tip
Starting the duck in a cold pan is the single most important step. A hot pan will seize the fat before it has a chance to render, and you will end up with rubbery skin. Low and slow is the way. Let the fat do its thing.
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