Wednesday, December 26, 2007

Fa La La La La

La La La Laaaaaa! Happy holidays, everyone! We are so very, very full right now. This season we celebrated two Christmas meals with Chris's family and three with mine. Plus, we're hosting a little cocktail party (with snacks, of course) this weekend. And my gym is closed til January 2nd. Sheesh.

Well anyway, let's go ahead and have virtual seconds-- this was the Christmas night menu at our house:

-Salad (Romaine, Roquefort, pecans and fuji apples with balsamic vinaigrette)
-Duck breast with a port-cherry sauce (recipe below)
-Sweet potatoes roasted with sage
-Lemony haricot vert with shallots
-Rum cake
-Creme de menthe brownies

Duck Breast with Port-Cherry Sauce
Adapted from
Serves 4

  • 1 cup frozen dark sweet cherries, thawed, halved
  • 1 cup chicken stock or canned low-salt chicken broth
  • 1 cup beef stock or canned beef broth
  • 1/2 cup ruby Port
  • 1 fresh thyme sprig
  • 4 6-ounce duck breast halves
  • Combine first five ingredients in small sauce pan over medium high heat. Simmer, stirring occasionally until reduced and syrupy, about 20 minutes.
  • Preheat oven to 400 degrees. High heavy oven-proof skillet over medium high heat. Score the skin of the duck breasts with a paring knife. Season both sides with salt and pepper.
  • Sear breasts skin side down for several minutes, until skin is brown and crisp. Flip breasts over and sear for a minute or two. Remove skillet from stove and place in preheated oven. Cook until medium rare, about 10 minutes.
  • Remove to cutting board and allow to rest. Taste cherry sauce and season with salt and pepper. Slice duck thinly on the diagonal and top with sauce.

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