Chef Max Brody
The Night Kitchen, www.montaguenightkitchen.com, Montague, MA
- 4 8oz duck breasts, cleaned
- 6 oz dried tart cherries
- 3 cups Tawny Port
- 2 tsp Ground black pepper
- Kosher salt to taste
Light a grill or grill pan to high (on an open grill let the coals settle before grilling.)
In a saucepot, combine the Port and cherries, season with pepper and salt, bring to a slow boil, reduce to a simmer and reduce till Port is syrupy. Be careful of Port igniting when brought to the boil.
Season the duck breast with salt & pepper and grill, skin side down for approximately 4 minutes on both sides till medium rare or longer for desired temperature.
After removing from the grill, let the duck rest for a few minutes before slicing. Slice the duck crossways and spoon the cherries and port over the top.
Recommended wine/beer for Grilled Duck Breast with Port Soaked Cherries:
Château La Vieille Cure 2003 Fronsac [Bordeaux, France]
Rare duck breast and red Bordeaux is a combination that should not be tampered with, especially when the dish features a sauce made with cherries. Our 2003 Fronsac was blended from Merlot, Cabernet Franc and Cabernet Sauvignon, all planted more than 25 years ago. The wine was aged in oak barrels [barriques] until the raw, old-vine fruit was judged sufficiently soft to allow bottling. Whether the duck is consumed in your night kitchen or The Night Kitchen, La Vieille Cure 2003 will make the dinner completely memorable.