Last night we prepared a new meal for us, duck breasts with a port-cherry sauce. Living in the Dordogne there is no shortage of duck and we thought this would be an excellent albeit, fairly simple recipe.

The duck is marinaded for several hours in a mix of soy sauce and Sherry. Then you will prepare a sauce by reducing cherries, chicken stock, beef stock, Port and a thyme sprig until there is around ½ cup.

Around the same time you will start to cook the duck breasts in a heavy large skillet over medium heat until the skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium.

Finish the sauce by adding cornstarch and whisking in butter until it is velvety.

Slice the duck thinly and diagonally, plate and serve. We paired this with a full bodied Bergerac wine which complemented the meal very well.

If you would like the recipe you can get it here.

Duck With Port-Cherry Sauce

The duck breasts scored and marinading.

Duck With Port-Cherry Sauce

The cherry sauce properly reduced with all the butter whisked in.

Duck With Port-Cherry Sauce

Once they are golden brown (after about 10 minutes) turn them over and cook until done.

Duck With Port-Cherry Sauce

The duck is ready to serve.

Duck With Port-Cherry Sauce

The cherry sauce properly reduced with all the butter whisked in.

Duck With Port-Cherry Sauce

Thinly cut the duck breasts diagonally to be served.

Duck With Port-Cherry Sauce

Duck with Port-Cherry Sauce, plated and ready to serve.

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