Pan-Roasted Duck with Cherries and Olives

This French capon gets rejuvenated with the addition of dried cherries instead of fresh, and the briny olives.
(serves 8)

4 cups ruby port
1&1/2 sticks unsalted Kerrygold* butter, diced and chilled
1/4 cup chopped dried cherries
1/4 cup pitted and chopped Taggiasca olives
Kosher salt and freshly ground pepper
4 1 lb. magret duck breasts
1&1/2 lbs. fresh duck foie gras - veins removed, liver sliced 1" thick and chilled
Macona almonds and watercress sprigs, for garnish

In a med. saucepan, simmer the port over moderate heat until syrupy and reduced to 1 cup, about 15 min. Whisk in the butter, cherries, and olives and season with S&P. Keep the sauce warm. Meanwhile, preheat the oven to 425. Set a rack over a rimmed baking sheet. In a large ovenproof skillet, cook 2 of the duck breasts skin side down over moderately low heat until the fat renders and the skin is browned and crispy, about 10 min. Transfer the duck to the rack skin side up. Discard the fat. Repeat wit the remaining 2 duck breasts. Transfer the duck to the oven and roast until an instant-read thermometer inserted in the thickest part of the breast registers 130 for med. rare, about 15 min. Transfer to a cutting board and let rest for 10 min. Slice the duck breasts 1/3" thick. Leave the oven on. Clean the skillet, wipe it dry, and heat until very hot. Add half the foie gras and cook over high heat until deep golden, about 30 seconds. Flip the foie gras and roast in the oven until just cooked through, about 3 min. longer. Transfer to a paper towel-lined place to drain. Repeat with remaining foie gras. Arrange the duck and foie gras on a platter and spoon over the sauce. Garnish with almonds and watercress.

"Only what's done for Christ will last."

Love,

MM