Ingredients
Scale
- 2 duck breasts, skin on
- Salt and pepper to taste
- 1 cup fresh or frozen cherries, pitted
- 1/4 cup cherry juice or red wine
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
- Fresh thyme for garnish (optional)
Instructions
- Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- Season both sides of the duck breasts generously with salt and pepper.
- Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and allow the fat to render slowly, cooking for about 6-8 minutes until the skin is crispy and golden brown.
- Flip the duck breasts and cook for an additional 3-5 minutes for medium-rare, or longer if desired.
- Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.
- In the same skillet, drain excess fat, leaving about a tablespoon. Add the cherries, cherry juice (or red wine), honey, and balsamic vinegar. Bring to a simmer.
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook until the sauce thickens slightly, about 2-3 minutes.
- Slice the duck breasts and serve with the cherry sauce drizzled on top. Garnish with fresh thyme if desired.
Notes
- For best results, use a meat thermometer to ensure the duck is cooked to your preferred doneness.
- Feel free to substitute the cherries with other fruits like raspberries or blackberries if desired.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 350
- Sugar: 12
- Sodium: 100
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 2
- Protein: 20
- Cholesterol: 75
Keywords: seared duck breast, cherry sauce, duck recipe, French cuisine, main course