Pan-Seared Duck Breast with Cherry Sauce [ 30 min ]
This sophisticated dish is a feast both for the eyes and the palate. The duck breast, with its crispy skin and juicy center, is perfectly complemented by the sweet and tangy cherry sauce. Ideal for special occasions or an elegant dinner, this recipe encapsulates the essence of French cuisine in a manageable time frame. An impressive meal that is sure to leave a lasting impression.
Ingrédients
- 4 duck duck breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup pitted cherries (fresh or frozen)
- 1/2 cup chicken broth
- 1/4 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
Instructions
- Score the skin of the duck breasts in a crisscross pattern, then season with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Place the duck breasts skin-side down in the skillet and cook for 6-8 minutes until the skin is crispy and golden brown.
- Flip the duck breasts and cook for another 4-5 minutes for medium rare, or longer to your desired doneness.
- Remove the duck from the skillet and tent with foil to rest.
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
- Add the pitted cherries, chicken broth, red wine, balsamic vinegar, and honey to the skillet.
- Stir to combine and bring to a simmer.
- Cook for 8-10 minutes until the sauce has thickened and reduced by half.
- Add fresh thyme leaves and season with additional salt and pepper to taste.
- Slice the duck breasts thinly and serve with the cherry sauce drizzled over the top.
Nutrition
Serving: 100gCalories: 450kcalCarbohydrates: 12gProtéines: 35gFat: 28gSucre: 10g
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