Duck à l’orange? How about duck au cerise instead? This delicious duck recipe is so easy to make and the incredible Port cherry sauce is gluten-free!

If you’ve read my book, Going Against the Grain – Italian Style!: A Gluten-Free Life Guide and Recipe Book for Staying Healthy and Eating Amazingly! (Volume 1) you’ll know that my family has supported me in my journey by joining me in my gluten-free lifestyle.

So in keeping with that, my sweetie-pie hubby, Fabrizio, surprised me with this INCREDIBLE, DELICIOUS, MOUTH-WATERING meal fit for a QUEEN! 😀

Duck is not something we eat regularly around here in fact I don’t even remember the time I had duck before this.

Now, let’s get something out of the way real quick. Not sure what the general feeling is about eating duck but I will say that if prepared and cooked properly this makes for a scrumptious dish! There are certain things you have to try at least once and this is definitely one of them. If you’ve never had duck before than go ahead and make this recipe your first time! You had better share your thoughts with me if you do!

Seriously! Doesn’t this look delicious?

 

 

At the risk of repeating myself again, this was so delicious that it just had to make my blog…I couldn’t be selfish and keep this one to myself!

So…without further ado….(drum roll please)….here’re the recipe!

Servings: We made this for 3 people but if you’re more people add one duck breast per adult
Prep Time: 15 -20 minutes
Cook Time: About 20 minutes

You will need:

3 duck breasts with skin (200 grams each)
¼ stick semi-salted butter
coarse sea salt and crackled pepper

For the Porto Cherry Sauce you will need:

8 cherries pitted and halved (you can use the frozen ones if none available)
2 oz of Port wine
½ cup gluten-free chicken stock
1 shallot finely minced
2 tablespoons of drippings from the duck pan

Preparation:

Begin by making 4 cuts in each duck breast width-wise, about 1/8” deep, or just deep enough to penetrate/cut the skin.

Generously rub the sea salt and crackled pepper on both sides of the breast.

Melt the butter in a heavy skillet on medium-high heat. When melted, add the duck breasts, skin down and sear for 5 minutes. Lower the heat to medium, turn over and sear for an additional 4 minutes.

Once seared on both sides remove from pan and set on cutting board (cover with aluminum foil).

Remove all but 2 tablespoons of the melted butter (dripping left from the duck) and sauté the shallots on medium heat for about 30 seconds. Add the gluten-free chicken broth, cherries and Port and simmer uncovered until liquids have thickened (cherries will be somewhat dissolved). Stir constantly. Set aside

Thinly slice the duck breasts. Serve by either drizzling the cherry Port glaze over the duck or simply serve the glaze on the side.

We had these with mashed potatoes, rapini and a delicious glass of red wine.

Buon appetito amici!