Rating: 2.58 stars
12 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 1
  • 12 Ratings

This dish marries sweet orchard fruit with savory duck for a delicious combination.

Martha Stewart Living, June 1998

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 500 degrees. Place sour-cherry preserves in a food processor, and puree. Transfer puree to a small bowl, and set aside. Place peppercorns on a clean cutting board. Using the flat side of a heavy knife, press down on peppercorns until they are coarsely crushed, and set aside.

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  • Cut both duck breasts in half, and trim away any excess fat, leaving the skin attached to the breasts. Season both sides of duck breasts with salt and pepper. Spread 1 tablespoon pureed preserves on the flesh side of each breast; sprinkle with half of the crushed peppercorns.

  • Place duck breasts, flesh side down, in a medium oven-proof skillet. Spread 1 tablespoon pureed preserves on skin side of each breast; sprinkle with remaining crushed peppercorns. Place skillet in oven; roast until medium rare, 10 to 12 minutes. Remove from the oven; set aside in a warm place.

  • Melt butter in large skillet over medium-high heat. Add cherries, plums, sugar, and thyme. Season with salt and pepper. Cook until sugar dissolves, 1 to 2 minutes. Add port. Strike a match, and carefully ignite port; cook until flame dies out. Add vinegar, and cook until juices thicken, 10 to 15 minutes. Remove from heat.

  • Transfer duck to a serving dish, and pour fruit sauce over top. Serve.

Cook's Notes

For a different presentation, slice the duck halves on the bias, and fan them out on the plates.

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Reviews

12 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 1