Seared Duck Breast with Cherry Sauce
Crisp-skinned duck breast with a glossy red wine and cherry pan sauce, restaurant good and ready in 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Starting the duck in a cold pan lets the fat render slowly, which is what makes the skin crisp. Save the rendered fat for roasting potatoes.
Method
-
Pat the duck dry. Score the skin in a crosshatch, cutting through the fat but not the meat, and season both sides with the salt and pepper.
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Lay the breasts skin side down in a cold, dry skillet. Set over medium-low heat and cook , pouring off the rendered fat as it builds, until the skin is deep golden and crisp.
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Flip and cook the meat side for medium rare (130°F). Rest on a board, skin up, for .
-
Pour all but 1 tbsp of fat out of the skillet. Add the cherries, wine, stock, honey, balsamic and thyme and simmer over medium heat , until syrupy and reduced by about half.
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Remove the thyme, swirl in the cold butter, and season with a pinch of salt.
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Slice the duck against the grain and spoon the cherry sauce over the top.
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