Duck Breast with Cherry Sauce
Pan-seared duck breast topped with a rich cherry sauce, served with roasted vegetables.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 duck breasts
- 1 cup fresh cherries, pitted and halved
- 1/2 cup red wine
- 1 tbsp honey
- 1 tsp balsamic vinegar
- 1 sprig fresh thyme
- 1 tbsp butter
- Salt and black pepper to taste
- 1 cup mixed roasted vegetables (carrots, Brussels sprouts, potatoes)
Nutrition Facts
Share this Recipe
Instructions
Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
Heat a skillet over medium-low heat. Place the duck breasts skin-side down and cook for 8-10 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes for medium-rare. Remove from the pan and let rest.
In the same skillet, add the cherries, red wine, honey, balsamic vinegar, and thyme. Simmer over medium heat until the sauce reduces by half, about 5-7 minutes.
Remove the thyme sprig and swirl in the butter until the sauce is glossy. Season with salt and pepper to taste.
Slice the duck breasts diagonally and arrange on plates. Spoon the cherry sauce over the duck.
Serve with a side of roasted vegetables and enjoy immediately.
Chef's Tips
- Resting the Duck: Let the duck rest for 5-10 minutes after cooking to retain its juices.
- Cherry Substitute: If fresh cherries are unavailable, use frozen or dried cherries soaked in warm water.
- Wine Alternative: Substitute red wine with chicken or duck stock for a non-alcoholic version.
- Crispy Skin Tip: Pat the duck skin dry before scoring to ensure maximum crispiness.
- Sauce Thickness: If the sauce is too thin, simmer longer or add a cornstarch slurry to thicken.
