A delicious main course featuring seared duck breasts served with a rich and tangy cherry sauce, perfect for an elegant dinner pairing savory meat with sweet and slightly tart flavors.
Total Time:30 minutes
Yield:2 servings
Ingredients
Duck
2 duck breasts
Salt and pepper, to taste
Cherry Sauce
1 cup fresh or frozen cherries, pitted
1/2 cup chicken broth
1/4 cup red wine
1 tablespoon honey
1 teaspoon balsamic vinegar
Garnish
Fresh thyme, for garnish
Instructions
Prepare the Duck: Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and pepper to enhance flavor.
Sear the Duck: Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for 8 minutes until the skin is crispy and golden. Flip the breasts and cook for an additional 4 minutes for medium-rare doneness. Remove from the skillet and let rest for several minutes to retain juices.
Make the Cherry Sauce: Drain all but 1 tablespoon of duck fat from the skillet. Add the pitted cherries, chicken broth, red wine, honey, and balsamic vinegar to the skillet. Bring the mixture to a simmer and cook for 7 minutes, stirring occasionally, until the sauce thickens and the cherries soften.
Serve: Slice the rested duck breasts and arrange on plates. Drizzle the warm cherry sauce over the duck and garnish with fresh thyme sprigs. Serve immediately alongside roasted potatoes or a fresh salad.
Notes
Scoring the skin helps render fat and crisps the duck skin perfectly.
Use fresh cherries in season or frozen ones that are thawed and drained for best flavor.
Red wine can be substituted with a dry white wine or grape juice for a non-alcoholic version.
Letting the duck rest after cooking ensures tender, juicy meat.
For a thicker sauce, simmer a few extra minutes or add a small pinch of cornstarch slurry.
