Description
A delicious recipe for pan-seared duck breast served with a luscious cherry sauce.
Ingredients
Scale
- 2 duck breasts (6–8 ounces each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup cherries, pitted (fresh or frozen)
- 1/2 cup low-sodium chicken stock
- 1/4 cup red wine
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Sprigs of fresh thyme for decoration
Instructions
- Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- Place the duck breasts skin-side down in a cold skillet and gradually increase the heat to medium. Cook for 6-8 minutes until the skin is crispy and golden.
- Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare. Transfer to a plate and let rest for 5 minutes.
- In the same skillet, pour off excess fat, leaving about a tablespoon. Add cherries, chicken stock, red wine, maple syrup, and apple cider vinegar. Simmer for 5-7 minutes.
- If desired, add the cornstarch mixture and stir for an extra minute to thicken the sauce.
- Slice the rested duck breasts and serve with the cherry glaze, garnished with fresh thyme.
Notes
- For added flavor, consider infusing the sauce with cinnamon or a splash of brandy.
- Adjust the sweetness of the sauce by modifying the amount of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: N/A
- Fat: 35g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10g
- Fiber: N/A
- Protein: 30g
- Cholesterol: N/A
Keywords: Heavenly Pan Seared Duck Breast with Cherry Sauce