It seems like a jillion years ago........but a long time ago Bob and I had dinner on the top of Valley National Bank building in downtown Phoenix. I had duck and blackberry sauce.........a meal I will remember all of my life! I had never eaten duck and it quickly became one of my favorites. This recipe is with cherries but easily could substitute blackberries and would be wonderful. This is much easier than you may think.........and should always be for a special celebration!
Buy two nice duck breasts with the skin. It is the crispy skin of the duck that is so full of flavor.
On the skin side of the breast make several scores with a sharp knife, careful not to cut through to the flesh........just the skin.
With a couple Tblsp of butter melted in a skillet...........cook the breasts skin side down til nice and crispy........when really crispy........turn over and continue to cook about 5 to 10 min more depending on the size of the breast. Don't over cook..........want it to still be nice and moist. Remove from pan and pun on a dish and cover.
Then in the same pan........You should have some nice drippings in the pan.........add about 1/4 cup of chopped green onions.........just til soft........a min or so.............Then add about 1/2 cup chicken broth, about 12 or more halves of cherries (thawed in frozen) 2 Tblsp of PORT wine and 1 Tblsp honey..........cook just a bit........til sort of like a glaze........then stir in 1 Tblsp butter, a little salt and pepper.
Slice the breasts to serve and spoon this delightful sauce over the breasts! My mouth is watering!
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