Ingredients

  • 4 duck breasts
  • Kosher salt and pepper
  • 1/4 cup diced onions
  • 1 cup mushrooms
  • 1 clove garlic
  • 1/4 cup Sherry
  • 1/8 cup Sherry vinegar
  • 1/2 cup chicken stock
  • 2 TBLS butter
  • Cilantro

Directions Duck

  1. Preheat oven to 350 degrees.
  2. Preheat skillet to medium high.
  3. Score duck fat almost all the way through on a crosshatch pattern.
  4. Liberally salt and pepper top and bottom - rub into crosshatch.
  5. Allow seasoned breasts to warm to room temperature - 15-30 minutes.
  6. Add a small amount of oil to heated pan and allow to heat.
  7. Lay duck skin side down in a pan, shaking slightly to avoid sticking.
  8. Cook 4-6 minutes until skid side is crispy.
  9. Turn and cook 2 minutes more.
  10. Remove to sheet tray and put it in the oven.
  11. Cook 6 minutes more until internal temperature is 135 degrees.
  12. Remove and rest 10 minutes tented with foil.
  13. Slice and serve on Sherry Sauce.

Directions Sherry Sauce

  1. Drain all but 2 TBLS of duck fat from pan
  2. Add onion, mushroom and garlic - cook until softened, 1-2 minutes.
  3. Deglaze with Sherry and vinegar - reduce to almost dry.
  4. Add cilantro and stock and reduce to 50 percent.
  5. Add butter in small pieces and swirl pan till melted.
  6. Plate and place duck on top.
  7. Garnish with cilantro.