Pan Seared Duck Breast with Cherry Sauce
You're only 30 minutes away from restaurant quality pan-seared duck breast at home! Red wine sauce with cherries is optional, but whips up fast and makes this meal feel extra special.
Servings 2 servings
Calories 452kcal
Ingredients
- 2 duck breasts 6 to 8-ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry red wine I used Meiomi Pinot Noir
- 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
- Use a sharp knife to score a diamond pattern on the duck skin (try not to cut into the flesh).
- Place a large, heavy skillet (such as a cast-iron skillet) over medium-low heat, and add the duck breasts skin-side-down (no oil needed!). Sprinkle on the salt and black pepper. Let them cook until the skin is brown and crispy, about 6 to 10 minutes, slowing turning the heat up to around medium as the duck fat renders (aka liquifies). Flip them over and cook until they reach your desired level of doneness, which generally takes about 2 to 4 minutes on the second side (their internal temperature should reach about 130 to 135F for medium-rare).
- Transfer the duck breasts to a plate and tent it with foil to keep it warm (let it rest 5 to 10 minutes before thinly slicing across the grain).
- Remove all but 2 to 3 tablespoons of the rendered duck fat out of the skillet. With the heat on high, stir in the shallot, cook for 30 seconds, and then add the red wine. Cook for 1 minute, and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the skillet.
- Add the cherries, thyme sprigs, and chicken stock. Let the liquid boil until it’s reduced to a sauce, about 3 to 4 minutes. Stir in the butter.
- Remove the sauce from the heat and add salt and pepper to taste. Use tongs to remove the thyme sprigs.
- Serve the duck breasts thinly sliced across the grain along with the cherry red wine reduction sauce to spoon on top.
Video
Notes
- Dry Red Wine Suggestions: Any of the following work well in this recipe, and to drink along with this meal: Cabernet Sauvignon, Merlot, Malbec, Syrah, and Pinot Noir.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture and flavor, reheat leftovers gently in a pan over low heat.
- Temperature: Here's a general guideline for duck breast doneness:
- 125°F (52°C) – Rare
- 130-135°F (54-57°C) – Medium-rare
- 140°F (60°C) – Medium
Nutrition
Calories: 452kcal | Carbohydrates: 17g | Protein: 47g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 191mg | Sodium: 842mg | Potassium: 866mg | Fiber: 2g | Sugar: 11g | Vitamin A: 390IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 11mg