Pan-Seared Duck Breast with Cherry Sauce

Ingredients

• 4 duck breast halves, skin on
• 1 tsp salt
• 1/2 tsp black pepper
• 1 shallot, finely diced
• 1 cup fresh or frozen cherries, pitted and halved
• 1/3 cup dry red wine
• 1/2 cup chicken broth
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 sprig fresh thyme
• roasted potatoes or mashed cauliflower, for serving

Steps

1. 1

   Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.

2. 2

   Place duck breasts skin-side down in a cold skillet. Turn heat to medium-low and render the fat slowly for 12-15 minutes until skin is deeply golden and crispy.

3. 3

   Flip and cook 3-4 minutes for medium-rare (130°F internal). Remove and rest for 5 minutes.

4. 4

   Drain all but 1 tbsp of duck fat from the skillet. Add shallot and cook 1 minute.

5. 5

   Add cherries, wine, broth, balsamic vinegar, honey, and thyme. Simmer for 8-10 minutes until sauce reduces by half.

6. 6

   Slice duck breasts against the grain and fan out on plates. Spoon cherry sauce over the top.

7. 7

   Serve with roasted potatoes or mashed cauliflower.