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Simply scrumptious, duck breast is remarkably lean and much more flavorful than chicken breast. While Muscovy duck has the best flavor, any breed of duck is fine in this dish and frozen duck breasts are perfectly adequate. Make sure that they are completely thawed before marinating them.

Yield: 4 Servings

Ingredients:

1 cup Cabernet Sauvignon
2 garlic cloves, minced
1 shallot, minced
4 fresh sage leaves, chopped
2 sprigs of thyme, picked and chopped
4 duck breasts (6 to 8 ounces each)
Salt & freshly ground pepper
1 cup Port
1 cup chicken broth
3/4 cup dried cherries
2 tablespoons brown sugar
3 fresh sage leaves, left whole
3 tablespoons unsalted butter, cubed and kept cold

Directions:

Combine the wine, garlic, shallot, sage and thyme. Cut horizontal slits in the skin of each duck breast (do not pierce the meat) and place the duck breasts in a shallow pan. Cover with the wine mixture and marinate overnight in the fridge.
Drain the duck breasts from the marinade and season the duck with salt and pepper. In a dry sauté pan over medium heat, place the duck breasts skin side down.
Cook the Muscovy duck breast for about 10 minutes, the individual breasts for 3 minutes, or until the skin is crisp and mahogany-colored.
Turn the breasts over and cook 4 minutes longer for the small breasts or 10 minutes longer for the Muscovy breast, for medium rare, or to the desired doneness. Remove the duck from the pan and keep warm and carefully pour off the fat from the pan.
Increase the heat to high and add the Port to the same sauté pan. Simmer until reduced by one-half.
Add the chicken broth, cherries, brown sugar and sage leaves and simmer the mixture until reduced by half.
Remove the pan from the heat, discard the sage leaves and whisk in the cold butter. Season the sauce with salt and pepper.
Slice the duck breasts and serve with the sauce.

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	Command Performance 6 to 8 Quart Pasta Insert Price: $12.90

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