Description
A restaurant-worthy Pan Seared Duck Breast recipe served with a luxurious cherry and red wine sauce. Crispy skin, juicy meat, and a sweet-savory glaze make it perfect for special occasions or elegant weeknight dinners.
Ingredients
Scale
- 2 duck breasts (6 to 8 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry red wine
- 1/2 cup chicken stock
- 2 tablespoons minced shallot
- 1 cup fresh cherries, pitted and halved (or thawed frozen cherries)
- 2 sprigs fresh thyme
- 1 tablespoon salted butter, chilled
Instructions
- Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for 8–10 minutes until the skin is crisp and golden and most of the fat has rendered.
- Flip the duck and cook for another 3–5 minutes, or until internal temperature reaches 130°F for medium rare. Remove and let rest for 5 minutes.
- In a small saucepan, sauté shallots in 1 teaspoon of rendered duck fat until translucent. Add red wine, chicken stock, cherries, and thyme.
- Simmer for 6–8 minutes, until the sauce reduces by half. Remove thyme and whisk in chilled butter to finish.
- Slice the duck breasts thinly and drizzle with cherry sauce before serving.
Notes
- Start with a cold pan for crispier skin.
- Let the duck rest before slicing to keep it juicy.
- Save leftover duck fat—it’s perfect for roasting potatoes.
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 145mg