Seared Duck Breast with Cherry Reduction
Tender pan-seared duck breast is paired with a rich cherry and red wine reduction that creates an elegant restaurant-quality dinner at home. The contrast of crispy skin and velvety sauce makes this dish unforgettable for a special evening.
Pan-seared duck breast served with a luxurious cherry red wine reduction for an impressive date night dinner.
Nutrition per serving
Ingredients
main
sauce
garnish
Instructions
Score and Season the Duck
Using a sharp knife score the duck skin in a crosshatch pattern without cutting into the meat. Season generously with salt and black pepper on both sides and let it rest at room temperature for 10 minutes.
Sear the Duck Breast
Place duck breasts skin side down in a cold skillet then turn heat to medium. Cook for 12 to 14 minutes until skin is golden and crispy then flip and cook 4 more minutes for medium rare. Remove and rest on a cutting board.
Build the Cherry Reduction
Pour off excess duck fat leaving 1 tablespoon in the pan. Add cherries and cook 2 minutes then pour in red wine and honey. Simmer over medium heat for 6 to 8 minutes until the sauce coats the back of a spoon then swirl in butter.
Slice and Serve
Slice the duck breast on a diagonal and fan the slices on each plate. Spoon the warm cherry reduction generously over the top and garnish with fresh thyme leaves. Serve immediately for the best experience.
Substitutions
Common mistakes
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