Duck Breast with Cherry Sauce
Duck breast with cherry sauce is a French-inspired dish that perfectly combines the rich, savory flavors of the meat with the sweet and tangy notes of cherries. Traditionally enjoyed during festive occasions, this elegant dish highlights the versatility of duck and the natural sweetness of fresh cherries. Perfect for romantic dinners or holiday feasts, this recipe elevates any meal into a fine dining experience with its balance of flavors and beautiful presentation.
Ingredients for this recipe
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Preparation Steps
1
Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and freshly ground black pepper.
2
Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and cook until the fat renders out and the skin is deeply golden and ultra-crispy, about 6-8 minutes.
3
Flip the duck breasts and cook the other side for 2-3 minutes. Transfer to a preheated oven at 350°F (180°C) and roast for 5-7 minutes for medium-rare. Allow the duck to rest, loosely tented with foil, for 10 minutes before slicing.
4
While the duck rests, prepare the cherry sauce. Pour off most of the duck fat from the pan, leaving about a tablespoon. Add the red wine and balsamic vinegar to the pan. Deglaze the pan by scraping up the flavorful browned bits from the bottom.
5
Add the chicken stock, honey, and fresh cherries to the pan. Simmer over medium heat until the cherries soften and the sauce thickens slightly, about 10 minutes.
6
Whisk in the butter and fresh thyme for a glossy, luxurious finish. Adjust the seasoning with salt and pepper to taste.
7
Thinly slice the duck breast and arrange attractively on a serving plate. Spoon the cherry sauce generously over the top and garnish with a few sprigs of fresh thyme.
