This Seared Duck Breast with Cherry Reduction Sauce is an exquisite dish that combines the rich, savory flavors of duck with a sweet and tangy cherry sauce. Perfect for special occasions or a cozy dinner at home, this recipe is gluten free and will impress your guests with its elegance and sophistication.
Cooking duck may seem intimidating, but with this easy-to-follow recipe, you’ll find that it’s quite simple to achieve a beautifully cooked duck breast with crispy skin. The cherry reduction sauce adds a delightful contrast to the savory duck, creating a balanced and memorable dining experience.
Whether you’re celebrating a milestone or just want to elevate your weeknight dinner, this dish is sure to make a statement on your table. Serve it with a side of roasted vegetables or creamy polenta to complete the meal.
Delicious Seared Duck Breast with Cherry Reduction Sauce
This recipe features perfectly seared duck breast that is juicy and tender, complemented by a luscious cherry reduction sauce. The taste is a harmonious blend of savory and sweet, with the cherry sauce providing a refreshing burst of flavor that enhances the rich profile of the duck.
Ingredients
- 2 duck breasts
- Salt and pepper to taste
- 1 cup fresh or frozen cherries, pitted
- 1/2 cup chicken or duck stock
- 1/4 cup red wine
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon unsalted butter
Instructions
- Prepare the Duck Breasts: Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- Sear the Duck: Place the duck breasts skin-side down in a cold skillet and then turn the heat to medium. Cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy.
- Cook the Other Side: Flip the duck breasts and cook for an additional 4-6 minutes, or until they reach your desired level of doneness. Remove from the skillet and let rest for 5 minutes.
- Make the Cherry Reduction Sauce: In the same skillet, drain excess fat, leaving about 1 tablespoon. Add the cherries, stock, red wine, honey, and balsamic vinegar. Simmer until the sauce is reduced by half and thickened.
- Finish the Sauce: Stir in the butter for a glossy finish. Season with salt and pepper to taste.
- Serve: Slice the duck breast and arrange it on plates. Drizzle with the cherry reduction sauce and enjoy.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 2 servings
- Calories: 450kcal
- Fat: 32g
- Protein: 30g
- Carbohydrates: 15g
