Food Network's Duck Breasts with Citrus Port Cherry Sauce is a simple and easy recipe to follow. This recipe yields four servings and uses frozen black cherries for the sauce.
To make Food Network's recipe, preheat the oven to 400 degrees Fahrenheit. Score the skin of 4 boneless duck breasts in two directions, making a crosshatch. Season both sides with salt and pepper.
Place the duck breasts skin side down in a large skillet. Sear for 10 minutes, or until the skin is golden brown. Sear the other side for three minutes and then place the duck breasts in a baking dish skin side up. Bake for 12 minutes, and remove. Rest for five minutes.
Pour most of the fat out of the skillet and then add 1 large minced shallot. Pour in 1/4 cup ruby port wine and 1/3 cup freshly squeezed orange juice. Scrape up any brown bits in the pan, and add 1 teaspoon orange zest and 1/2 cup pitted frozen black cherries that have been thawed and chopped. Bring to a boil, and let simmer for five minutes. Mash the cherries while cooking.
Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry sauce over breasts to serve.