Crisp-Skin Duck Breast with Cherry-Port Pan Sauce and Garlicky Green Beans

Steps

1. Step 1

   Pat the duck breasts completely dry. Lay each skin-side up on a cutting board and score the skin in a diamond pattern with a sharp knife, cutting through the fat about every 1/2 inch but not into the meat. Season both sides all over with the salt and pepper.

   8 min

   • 2 boneless duck breasts, skin on (about 1 lb each)
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Place the duck skin-side down in a cold, dry heavy skillet (cast iron or stainless), then set it over medium-low heat. Cook without moving the breasts until the fat has rendered out and the skin is deep golden and crisp, 14 to 18 minutes. Spoon off the fat into a heatproof bowl two or three times as it collects — save it for the green beans.

   18 min

   • 2 boneless duck breasts, skin on (about 1 lb each)
3. Step 3

   Flip the breasts and cook on the meat side for 2 to 4 minutes, until an instant-read thermometer in the thickest part reads 130°F for medium-rare. Move the duck to a cutting board, skin-side up, and let it rest while you make the sauce.

   4 min

   • 2 boneless duck breasts, skin on (about 1 lb each)
4. Step 4

   Pour off all but about 1 tablespoon of fat from the skillet. Set it over medium heat, add the shallot and cook, stirring, until softened, about 2 minutes.

   2 min

   • 1 shallot
5. Step 5

   Pour in the port and scrape up the browned bits from the bottom of the pan. Add the cherries, chicken stock and thyme sprigs. Simmer briskly until the sauce has reduced by about half and lightly coats a spoon, 8 to 10 minutes.

   10 min

   • 3/4 cup ruby port
   • 1 1/2 cups frozen sweet cherries
   • 1/2 cup chicken stock
   • 3 sprigs fresh thyme
6. Step 6

   Fish out the thyme sprigs. Off the heat, stir in the vinegar and the cold butter until the butter melts and the sauce looks glossy. Season with salt to taste and keep warm.

   2 min

   • 3 sprigs fresh thyme
   • 1 tsp red wine vinegar
   • 1 tbsp cold butter
   • salt
7. Step 7

   Meanwhile, heat 2 tablespoons of the reserved duck fat in a large skillet over medium-high heat. Add the green beans and the salt and cook, tossing now and then, until blistered in spots, about 4 minutes. Add the garlic and the water, cover, and cook until the beans are crisp-tender and the water has cooked away, 3 to 4 minutes more.

   8 min

   • 1 lb green beans
   • 3 cloves garlic
   • 1/4 cup water
   • 1/2 tsp kosher salt
8. Step 8

   Slice the duck crosswise about 1/4 inch thick, cutting straight down through the crisp skin. Spoon the cherry-port sauce onto warm plates, lay the duck slices on top, and serve the green beans alongside.

   3 min

   • 2 boneless duck breasts, skin on (about 1 lb each)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026