Crispy Duck Breast with Cherry Sauce
Score, salt, and sear to crispy perfection, finished with a port wine cherry reduction.
FrenchShowstopper
28
Minutes
480
Calories
Advanced
Difficulty
4
Serves
🦆
Ingredients
- 2 duck breasts
- 1 cup fresh or frozen cherries
- ½ cup port wine
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 sprig rosemary
- Salt & pepper
- 1 shallot
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Score duck skin in a crosshatch pattern. Season liberally with salt on both sides.
- Place skin-side down in a cold pan. Turn heat to medium and render fat for 12 minutes.
- Flip and cook 4 minutes for medium-rare. Rest 5 minutes.
- In the duck fat, sauté shallot, add cherries, port, honey, and balsamic. Reduce to a glaze.
- Slice duck against the grain, fan out on plate, and spoon cherry sauce over top.
Timing
Allow roughly 7 minutes of preparation and 21 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.