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Seared Duck Breast with Cherry Reduction
Elevate your dinner game with this luxurious seared duck breast drizzled with a sweet and tangy cherry reduction sauce.
Ingredients:
2 duck breasts, skin on
Salt and pepper to taste
1 cup fresh or frozen cherries, pitted
1/2 cup red wine
2 tbsp balsamic vinegar
2 tbsp honey
1/2 cup chicken or beef broth
1 tbsp butter
Directions:
1. Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and pepper.
2. Place the duck breasts skin-side down in a cold skillet. Turn on the heat to medium and cook for 8-10 minutes until the skin is crispy. Flip and cook for an additional 3-5 minutes for medium-rare or to your desired doneness. Rest for 5 minutes before slicing.
3. In a saucepan, combine cherries, red wine, balsamic vinegar, honey, and broth. Simmer over medium heat until the cherries break down and the liquid reduces by half.
4. Strain the sauce, pressing on the solids to extract all the flavors. Return the sauce to the pan and whisk in the butter until melted and glossy.
5. Serve the sliced duck breast with the cherry reduction sauce drizzled on top.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories: ~380 per serving | Servings: 2 | Storage Tips: Store sliced duck and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop.