Description
A delicious Cherry-Balsamic Duck Breast recipe topped with a nutty herb gremolata, perfect for impressing guests.
Ingredients
Scale
- 2 duck breasts with skin (approximately 1 pound total)
- 1 cup cherries, pitted (fresh or frozen)
- 1/4 cup balsamic reduction
- 2 tablespoons maple syrup
- Salt and freshly ground pepper, to taste
- 1/2 cup pistachios, roughly chopped
- 1/4 cup fresh cilantro, finely minced
- 1 tablespoon grated lemon peel
- 1 tablespoon avocado oil
Instructions
- Make shallow cuts in a diamond pattern on the skin of the duck breasts, ensuring you don’t pierce the meat. Season both sides with salt and pepper.
- Heat a large skillet over medium heat and place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy.
- Flip the breasts and continue cooking for another 4-5 minutes, or until they reach your preferred level of doneness. Transfer to a plate and let rest for 5 minutes.
- In the same skillet, pour out excess fat, leaving just a tablespoon. Add cherries, balsamic reduction, and maple syrup. Sauté over medium heat for 5-7 minutes until cherries are tender and sauce thickens. Adjust seasoning with salt and pepper.
- Prepare the nutty herb topping by mixing chopped pistachios, minced cilantro, lemon peel, and avocado oil in a small bowl. Stir until well combined.
- Slice the duck breasts and serve drizzled with the cherry-balsamic sauce. Finish with a sprinkle of the nutty herb topping.
Notes
- Ensure not to pierce the meat while scoring the duck skin.
- Adjust the cooking time based on the thickness of the duck breasts.
- Use fresh cherries when in season for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: French
Nutrition
- Serving Size: 1 duck breast with sauce and topping
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Cherry-Balsamic Duck Breast, Pistachio Gremolata, Duck Recipe