30-Minute Meal

Duck Breast with Cherry Sauce

By An Edible Mosaic

Prep Time:  10 min

Duck breasts S&P Dry red wine Chicken stock Shallot Cherries Thyme Salted butter

Cook Time: 15 Min

Ingredients

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There are a few different dry red wines that work well here, such as Meiomi Pinot Noir. See the full recipe for more ideas.

Pro tip

Step 1

Use a sharp knife to score a diamond pattern on the duck skin (try not to cut into the flesh).

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Step 2

Preheat a large heavy skillet (such as a cast-iron skillet) over medium to medium-low heat. Add the duck breasts skin-side-down. Season the duck with salt and black pepper.

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Step 3

Let them cook until the skin is brown and crispy, about 6 to 10 minutes, slowing turning the heat up as the duck fat liquifies. Flip them over and cook until they reach your desired level of doneness.

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Step 4

Remove the duck breast and make the cherry red wine reduction sauce in the same pan.

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Perfect pan seared duck breast - crispy skin and tender meat - with cherry sauce!