Duck breast with cherry-chutney port wine sauce
Description
This is an unbelievably good flavor combination, but full disclosure--my duck breast did not turn out great. I have to admit that while rather fearless in the kitchen, I do have the occasional failure.
I followed instructions on preparing a duck breast and I think I must have undercooked it--it was very chewy in most places. That having been said, the portion that I considered to be cooked nicely was out-of-this-world good with the cherry-chutney port wine reduction sauce.
So, I'm not going to recommend a way to prepare a duck breast in this post because I need to get a little better at it myself, but--I will share how I made the chutney/port wine sauce.
Ingredients
Instructions
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Using a cast iron skillet, prepare duck breast to your liking.
Remove duck breast from pan and put aside to rest.
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Over medium-high heat, add butter and let melt until sizzling, but not browning. Add chopped shallot and saute in butter, stirring constantly. Cook for a couple of minutes until starting to turn translucent.
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Add prepared cherry chutney and port wine, and continue to stir constantly over medium-high heat until the mixture thickens.
Spoon over duck breast and enjoy with a nice Pinot Noir.
