Description
A gourmet recipe for seared duck breast with cherry reduction sauce.
Ingredients
Scale
- 2 duck breasts (about 6 oz each)
- Salt and black pepper to taste
- 1 cup fresh cherries, pitted
- 1/2 cup red wine
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 2 tablespoons unsalted butter
Instructions
- Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat.
- Season both sides with salt and black pepper.
- Place the duck breasts skin-side down in a cold skillet and turn the heat to medium.
- Render the fat slowly for about 6-8 minutes 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, add the cherries, red wine, honey, balsamic vinegar, and thyme. Simmer until the sauce reduces by half, about 5-7 minutes.
- Whisk in the butter until the sauce is glossy.
- Slice the duck breast and plate it. Drizzle with the cherry reduction sauce.
Notes
- For a sweeter sauce, add more honey.
- Experiment with different herbs like rosemary or mint for varied flavors.
- Serve with roasted vegetables or creamy polenta for a complete dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 450
- Sugar: 15g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: seared duck breast, cherry reduction, gourmet recipes, culinary techniques