Roast duck breast with dried cherries & Port from Cook Like a Pro: Recipes and Tips for Home Cooks (page 122) by Ina Garten

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Notes about this recipe

  • tmitra on February 28, 2023

    My duck breasts were around 8 oz each, and they were overdone when I checked them after 10 minutes in the oven. Maybe this recipe works better with 16 oz duck breasts? I too wanted the sauce to be thicker, and overall, I've had better cherry sauces with meats. It's rare that one of Ina's recipes is a miss for me, but after seeing that anya_sf's feedback is similar, I do think this one needed more work.

  • anya_sf on April 12, 2020

    My duck breasts were smaller, about 6 oz each. No oil was needed to cook the duck skin; tons of fat was rendered. I roasted the duck for the shorter amount of time, 12 min, but the breasts were overdone, although still very tender. Apparently, my duck breasts had less meat/more skin than I'd realized. Tawny port worked in the sauce, which was delicious with the duck. I just wish the sauce were a little thicker. The amount of sauce was generous.

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