Seared Duck Breast with Cherry-Port Pan Sauce, Crispy Fingerlings & Roasted Broccolini

Slow-rendered duck skin is a hallmark of French bistro cooking, where fruit and fortified wine often meet rich poultry. Here, a cherry-port pan sauce glazes rosy slices beside crispy fingerlings and roasted broccolini.

Serves 3

Estimate for one serving

• 710 cal
• 38g protein
• 41g carbs
• 41g fat
• 7g fiber

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Ingredients

• 3 halves (about 6 oz each) duck breasts
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 12 oz, halved lengthwise fingerling potatoes
• 3 tbsp olive oil
• 12 oz broccolini
• 4, smashed garlic cloves
• 3 fresh thyme sprigs
• 1 cup frozen dark sweet cherries
• 1/2 cup port wine
• 2 tbsp balsamic vinegar
• 1/3 cup chicken stock
• 2 tbsp cold unsalted butter

Instructions

1. 1Preheat oven to 425 °F. Score duck skin in crosshatch pattern, season both sides with salt and pepper.
2. 2Place duck skin-side down in cold cast-iron skillet. Turn heat to medium-low; render fat 8–10 min until skin is deep golden and crisp.
3. 3Flip, sear 2 min, then transfer to oven and cook to 130 °F internal (medium-rare), about 6–7 min. Rest 8 min before slicing.
4. 4Meanwhile, toss fingerlings with olive oil, 2 smashed garlic cloves, thyme, salt, and pepper on sheet pan. Roast 22–25 min until crispy.
5. 5Toss broccolini with remaining olive oil and 2 smashed garlic cloves on separate pan; roast 12 min until charred at edges.
6. 6While duck rests, pour off all but duck fat. Add cherries, port, balsamic, and stock to skillet. Simmer 5–6 min until reduced by half.
7. 7Remove from heat, swirl in cold butter until glossy. Season sauce with pinch of salt.
8. 8Slice rested duck against the grain. Plate with crispy potatoes, roasted broccolini, and generous spoonful of cherry-port sauce.