Description
An elegant yet approachable dish featuring crispy duck breast paired with a rich cherry sauce, perfect for a special occasion or a cozy dinner at home.
Ingredients
Main Ingredients
- 2 pieces duck breasts, skin on (Moulard or Pekin are preferred.)
- 1 tsp salt (Generously apply on the skin.)
- 1 tsp black pepper (Use more on the meat side.)
- 1 cup fresh or frozen cherries (Fresh is great, but frozen works too.)
- 1 small shallot or onion, chopped (For flavor base in the sauce.)
- 1 clove garlic, minced (Adds depth to the sauce.)
- 1/2 cup red wine or port (Depth of flavor for the sauce.)
- 1/2 cup chicken stock (Builds sauce volume.)
- 1 tbsp butter (For a glossy finish.)
Optional Extras
- 1 splash balsamic vinegar (For balancing sweetness.)
- 1 pinch thyme (Adds herbaceous flavor.)
- 1 tbsp orange zest (For an aromatic twist.)
Instructions
Preparation of Duck Breast
- Pat the duck dry with paper towels for better browning.
- Score the skin in a crisscross pattern without cutting into the meat.
- Generously season the skin with salt and pepper, letting it sit at room temperature for 15-20 minutes.
Cooking the Duck
- Place duck breasts skin side down in a cold skillet, no oil needed.
- Turn heat to medium and let the skin render for 8-12 minutes until deep golden and crispy.
- Flip the duck and cook for 2-4 minutes on the meat side until medium rare.
- Rest the duck for 5-10 minutes before slicing.
Making the Cherry Sauce
- Pour off most of the duck fat from the skillet, leaving about 1 tablespoon.
- Add chopped shallot, cooking for 1-2 minutes until softened.
- Add minced garlic, stirring for about 30 seconds.
- Add cherries and pour in the red wine or port. Scrape up browned bits.
- Let simmer for a few minutes until slightly syrupy, then add chicken stock.
- Finish with a small knob of butter and adjust seasoning with salt.
Plating and Serving
- Slice the duck breast against the grain and fan out on a plate.
- Spoon cherry sauce over or around the sliced duck.
- Serve with sides like mashed potatoes, roasted green beans, or arugula salad.
Notes
For best results, use frozen pitted cherries for convenience or skip shallots and use a splash of red wine vinegar if needed. Duck can be frozen, but best consumed within 1-2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Contemporary, French