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Seared Duck Breast with Cherry-Port Reduction
Indulge in a symphony of flavors with this elegant dish that combines succulent seared duck breast with a luxurious cherry-port reduction.
Ingredients:
– 2 duck breasts, skin on
– Salt and pepper
– 1 cup fresh cherries, pitted and halved
– 1/2 cup port wine
– 2 tbsp honey
– 1/2 cup chicken broth
– 1 tbsp butter
– Fresh thyme for garnish
Directions:
1. Score the duck breast skin in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
2. In a hot skillet, place the duck breasts skin side down. Sear for 6-8 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes. Remove from the pan and let it rest.
3. In the same skillet, add cherries, port wine, honey, and chicken broth. Simmer until the cherries soften and the liquid reduces by half.
4. Stir in butter to create a glossy sauce. Return the duck breasts to the pan, baste with the sauce, and cook for another minute.
5. Slice the duck breast, spoon the cherry-port reduction over the top, and garnish with fresh thyme.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories: ~350 per serving | Servings: 2 | Storage Tips: Best enjoyed fresh.
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