Description
Quick Seared Duck Breast with Cherry Sauce is a gourmet delight that elevates any meal with its crispy skin and vibrant cherry sauce. Perfect for impressing guests or enjoying a cozy night in.
Ingredients
Scale
- 2 duck breasts, skin-on
- Salt and pepper to taste
- 1 cup fresh cherries, pitted and halved
- 2 shallots, finely chopped
- 2 tbsp balsamic vinegar
- 2 tbsp unsalted butter
Instructions
- Score the skin of each duck breast in a crosshatch pattern without cutting into the meat. Season with salt and pepper.
- Heat a skillet over medium heat without oil. Place duck breasts skin-side down and cook for 6-8 minutes until golden brown.
- Carefully flip duck breasts using tongs. Cook for an additional 4-5 minutes until medium-rare (internal temperature around 135°F/57°C). Remove from pan and let rest.
- In the same skillet, add chopped shallots and sauté until translucent for about 2 minutes. Add fresh cherries and cook until softened.
- Pour in balsamic vinegar, scraping up any bits stuck to the pan. Simmer for about 5 minutes until slightly thickened.
- Remove from heat and whisk in cold butter until melted and glossy. Season with salt and pepper to taste.
- Slice duck breast, plate it, and drizzle with cherry sauce.
Nutrition
- Serving Size: 1 duck breast (150g)
- Calories: 380
- Sugar: 8g
- Sodium: 60mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: You can substitute cherries with other fruits like blueberries or raspberries to create unique flavor profiles. Letting the duck rest after cooking keeps it juicy and enhances tenderness.