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Perfect Duck Breast with Cherry Sauce

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A quick and elegant recipe featuring crispy duck breast paired with a luscious cherry sauce, perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 2 duck breasts (about 6–7 oz / 170–200 g each), skin on, trimmed of excess fat
  • Salt, to taste (preferably kosher salt for even seasoning)
  • Freshly ground black pepper, to taste
  • 1 teaspoon olive oil (for searing)
  • 1 cup fresh or frozen cherries, pitted
  • 1/4 cup red wine (dry, fruity like Pinot Noir or Merlot)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 1 small shallot, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 tablespoon unsalted butter
  • Pinch of salt and pepper, to taste

Instructions

  1. Pat the duck breasts dry with paper towels. Using a serrated knife, score the skin in a crisscross pattern, making shallow cuts about 1/4 inch apart—be careful not to cut into the meat. Season both sides generously with salt and freshly ground black pepper. Let them rest at room temperature for 15 minutes.
  2. Heat a heavy-bottom skillet over medium-low heat. Place the duck breasts skin-side down (no oil needed as duck fat will render). Cook slowly for about 8-10 minutes, allowing the fat to melt and the skin to turn golden and crisp. If the pan gets too hot, reduce the heat to avoid burning. Use tongs to press the breasts gently to ensure even contact.
  3. Flip the duck breasts and cook the meat side for 4-5 minutes for medium-rare (internal temp around 135°F / 57°C). Adjust time if you prefer more well-done. Remove the duck from the pan and let rest on a plate loosely covered with foil for 10 minutes to redistribute juices.
  4. While the duck rests, pour off excess fat from the skillet, leaving about 1 tablespoon. Add the finely chopped shallot and cook over medium heat until softened, about 2 minutes. Stir in the cherries, red wine, balsamic vinegar, honey, and thyme. Let the sauce simmer for 8-10 minutes until it thickens slightly and the cherries soften.
  5. Remove the pan from heat and whisk in the unsalted butter until the sauce is glossy and smooth. Season with salt and pepper to taste. Optionally mash some cherries or blend briefly for a smoother sauce.
  6. Slice the rested duck breasts thinly against the grain. Plate with a generous spoonful of cherry sauce drizzled over the top or alongside. Garnish with fresh thyme sprigs if desired.

Notes

Keep heat low when rendering fat to achieve crispy skin without burning. Rest the duck after cooking to keep it juicy. Use a meat thermometer to ensure perfect doneness. Frozen cherries are a great year-round substitute. Butter adds richness to the sauce; omit or substitute with coconut oil for dairy-free.

Nutrition

Keywords: duck breast, cherry sauce, elegant dinner, crispy duck, fruit sauce, easy duck recipe, restaurant-quality duck

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