Description
A delightful recipe for pan-seared duck breast served with a rich cherry sauce.
Ingredients
Scale
- 2 duck breasts (about 6-8 ounces each)
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 cup fresh or frozen cherries, pitted
- 1/2 cup chicken broth
- 1/4 cup red wine
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Fresh thyme, for garnish
Instructions
- Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and allow the fat to render slowly for about 6-8 minutes, or until the skin is crispy and golden brown.
- Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes.
- In the same skillet, remove excess fat, leaving about 1 tablespoon. Add the cherries, chicken broth, red wine, honey, and balsamic vinegar. Bring to a simmer and cook for about 5-7 minutes until the sauce reduces slightly.
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another minute.
- Slice the duck breasts and serve drizzled with the cherry sauce. Garnish with fresh thyme.
Notes
- For a fruitier sauce, try adding a splash of orange juice or zest.
- If you prefer a sweeter sauce, increase the honey to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Fat: 35g
- Carbohydrates: 10g
- Protein: 30g