Description
A refined yet approachable dish featuring crisp-skinned duck breast paired with a rich, gently sweet cherry sauce—perfect for special occasions or elevated home dining.
Ingredients
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2 duck breasts (7–8 ounces / 200–225 g each)
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1 teaspoon fine sea salt
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½ teaspoon freshly ground black pepper
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1 teaspoon fresh thyme leaves
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1½ cups pitted cherries (225 g)
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¾ cup unsweetened cherry juice (180 ml)
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½ cup low-sodium chicken broth (120 ml)
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1 tablespoon honey
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1 teaspoon balsamic-style fruit vinegar (non-alcoholic)
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1 small shallot, finely minced
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1 teaspoon cornstarch + 1 tablespoon cold water
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1 tablespoon unsalted butter
Instructions
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Pat duck breasts dry and score the skin in a shallow crosshatch pattern. Season with salt, pepper, and thyme.
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Place duck skin-side down in a cold skillet. Cook over medium-low heat for 8–10 minutes, rendering fat until skin is golden and crisp.
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Flip duck and cook for 3–5 minutes until desired doneness. Remove and rest for 5 minutes.
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In a saucepan, melt butter and sauté shallot until soft.
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Add cherries, cherry juice, chicken broth, honey, and fruit vinegar. Simmer 8–10 minutes.
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Stir in cornstarch mixture and simmer until slightly thickened. Season to taste.
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Slice duck, plate, and spoon cherry sauce over the top.
Notes
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Always start duck skin-side down in a cold pan for best fat rendering.
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Adjust sweetness of the sauce by adding more or less honey to taste.
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Resting the duck before slicing is essential for juicy results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes