Magret de Canard Boneless Duck Breast

When Chef Frank Bonanno, Bonanno Concepts, takes delivery of his duck breasts from Hudson Valley, he dry ages the breasts in house. He has facilities at his restaurants to do this which most of us do not. He assured me that the tender texture and umami rich flavors of the duck breast shine through with or without the aging. The duck breast loves to take your most creative sauces and techniques and embrace them enthusiastically. The duck breast is a truly elegant lead element of the best meals you prepare. A Simple Recipe with Cherries and Port (From Epicurious): INGREDIENTS 2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half 2 tablespoons (1/4 stick) chilled butter, divided 1/4 cup finely chopped shallot (about 1 large) 1/2 cup low-salt chicken broth 8 halved pitted sweet red cherries, fresh or frozen, thawed 2 tablespoons tawny Port 1 tablespoon orange blossom honey PREPARATION Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to