Pan Seared Duck Breast with Cherry Sauce
A gourmet dinner classic: perfectly seared duck breast with crispy skin and a sweet, tangy cherry reduction.
Ingredients
For the Duck:
- 2 duck breasts
- Salt and pepper
- Fresh thyme
For the Sauce:
- 1 cup pitted cherries
- 1/2 cup red wine
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 star anise
Instructions
Score the Skin
Using a sharp knife, score the fat on the duck breast in a diamond pattern, being careful not to cut into the meat. Season generously with salt.
Cold Pan Start
Place the duck breasts skin-side down in a COLD skillet. Turn heat to medium. This allows the fat to render slowly and the skin to become extra crispy.
Cook the Skin
Cook for about 8-10 minutes without moving, until the skin is deep golden brown and much of the fat has rendered out.
Flip and Finish
Flip the breasts and cook for another 3-5 minutes for medium-rare. Remove from pan and let rest for at least 5-10 minutes.
Make the Reduction
Drain most of the fat from the pan. Add cherries, wine, vinegar, honey, and star anise. Simmer until reduced by half and syrupy.
Slice and Serve
Slice the rested duck breast and spoon the warm cherry sauce over the top. Garnish with fresh thyme.
Nutrition Facts
* Based on a 2,000 calorie diet.