Description

Juicy, crispy-skinned duck breast topped with a rich cherry sauce—a perfect blend of savory and sweet flavors ideal for an elegant dinner, date night, or holiday meal.

Ingredients

2 boneless duck breasts, skin on

Salt and freshly ground black pepper

1 teaspoon olive oil

1 cup fresh or frozen pitted cherries

1/4 cup dry red wine

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon fresh thyme leaves

1 small shallot, finely minced

1 tablespoon unsalted butter

Cook Mode Prevent your screen from going dark

Instructions

Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat.
Season both sides generously with salt and pepper.
Place the duck breasts skin-side down in a cold skillet and turn the heat to medium. Cook for 6–8 minutes until the skin is golden and crispy.
Flip the duck breasts and cook for another 4–5 minutes for medium-rare doneness.
Transfer the duck to a plate and let it rest for 10 minutes.
Pour off most of the rendered duck fat, leaving about 1 teaspoon in the pan.
Add olive oil to the pan and sauté the minced shallot for about 1 minute until fragrant.
Add cherries, red wine, balsamic vinegar, honey, and thyme. Simmer for 6–8 minutes until the sauce thickens.
Remove the pan from heat and stir in the butter until the sauce is glossy.
Slice the duck thinly and serve with cherry sauce spooned over the top.

Notes

Swap cherries with blackberries or figs for variation.

Add chili flakes to the sauce for a spicy twist.

Use port or pomegranate juice if out of red wine.

Add orange zest to the sauce for a citrus note.

Use frozen cherries if fresh are unavailable—just thaw and drain them first.

Store leftovers in airtight containers in the fridge for up to 3 days.

Reheat duck gently in a skillet over low heat to retain crisp skin.

Reheat sauce in a saucepan over low heat, stirring occasionally.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: French

Nutrition

Serving Size: 1 duck breast with sauce
Calories: 390
Sugar: 9g
Sodium: 280mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 120mg