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Pan-Seared Duck Breast with Cherry Sauce

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Indulge in the sumptuous flavors of pan-seared duck breast topped with a vibrant cherry sauce. This dish features perfectly crispy skin and a sweet-tart glaze that elevates any dining occasion, whether you’re hosting friends or enjoying a cozy night in. With just a handful of ingredients and simple steps, you can create a restaurant-quality meal right in your kitchen.

Ingredients

Scale
  • 2 duck breasts (skin-on)
  • 1 cup cherries (fresh or frozen, pitted)
  • 1/2 cup dry red wine
  • 2 tbsp raw honey
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
  • 1 tbsp butter (for the sauce)

Instructions

  1. Score the skin of each duck breast in a crisscross pattern without cutting into the meat.
  2. Season both sides generously with salt and pepper.
  3. Place duck breasts skin-side down in a cold skillet. Turn heat to medium-high and cook for 6-8 minutes until the skin is golden brown and crispy.
  4. Flip the breasts, reduce heat to medium-low, and cook for another 5-7 minutes until internal temperature reaches 135°F (57°C) for medium-rare.
  5. Remove from skillet and let rest on a cutting board.
  6. In the same skillet, add cherries, red wine, honey, balsamic vinegar, salt, and pepper. Stir as it simmers until slightly thickened.
  7. Slice the duck breast and serve drizzled with cherry sauce.

Nutrition

Keywords: Substitute cherries with blueberries or raspberries for variation. Fresh herbs like thyme or rosemary can enhance flavor profiles. Store leftovers in an airtight container for up to three days; reheat gently.

Find it online: https://nrecipes.com/irresistible-pan-seared-duck-breast-with-cherry-sauce/