10derized Duck Breast

We discovered this fantastic duck recipe written by the Barefoot Contessa, Ina Garten, out on the food network.It would be a perfect dish to serve for lunch or dinner on a cold day following a busy morning in the duck blind, or just because you want to eat some delicious duck. Try to remember, however, that you're going to be letting the salted duck breasts refrigerate for at least 6 hours (maybe even overnight, if you'd like) prior to prepping for your meal, so you'll need to plan your time accordingly.

These duck breasts are good with just about any side dish imaginable, but some favorites include asparagus, brussels sprouts, sweet potatoes, or even some duck fat mashed potatoes.

Now then, let's get cooking!

Image of plated and sliced duck breast dish with cherries on top.


  • 2 (1 pound) or 4 (8 ounce) duck breasts
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp canola oil
  • 2 Tbsp unsalted butter
  • 1/2 cup minced green onions
  • 1-1/2 Tbsp good sherry wine vinegar
  • 3/4 cup ruby Port wine
  • 1/2 cup good chicken stock, preferably homemade
  • 1/2 cup dried cherries
  • 1/4 cup sour cream
  • 1 tsp of grated orange zest
  • 1/4 cup freshly squeezed orange juice


We modified the recipe just a tad right here to introduce the gentle use of the 10derizer on the meat side only of the breasts until each is about 1 inch thick (the skin side of the breast will be worked differently before cooking). Place the breasts on a plate, sprinkle both sides of each breast with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours, or even overnight if you'd like.

When ready to cook the duck, preheat the oven to 375 degrees F.

Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat (Scoring Types below - photo courtesy of duckchar.com).

Image of various types of knife scoring.

In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.

Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the minced green onions and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port wine, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the sour cream, orange zest, and orange juice and keep warm over low heat.

Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.