Pan-Seared Duck Breast with Cherry Sauce

Treat yourself to the exquisite flavours of this Pan-Seared Duck Breast with Cherry Sauce, featuring juicy duck breasts and a luscious cherry sauce. The robust taste of seared duck is complemented by the subtle sweetness of pitted black cherries, enhanced by red wine and balsamic vinegar for a complex and delightful flavour profile. Whether for a special occasion or an elevated weeknight dinner, this recipe is sure to impress.

Pair with our Paul Clüver Pinot Noir.

Servings: 2 pax

Ingredients:

• 2 duck breasts
• Salt and pepper
• 1 tin of pitted black cherries, halved
• 1/4 cup red wine (Pinot Noir works well!)
• 1/4 cup chicken broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon butter
• Fresh thyme sprigs (optional)

Method:

Prepare the Duck Breasts:

• Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
• Season both sides of the duck breasts with salt and pepper.

Cook the Duck Breasts:

• Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium.
• Cook for about 8-10 minutes, or until the skin is crispy and golden brown. Pour off excess fat as it accumulates but leave a thin layer for flavour.
• Flip the duck breasts and cook for another 3-5 minutes, depending on your desired doneness (medium-rare to medium is recommended).
• Remove the duck breasts from the skillet and let them rest for 5-10 minutes.

Prepare the Cherry Sauce:

• In the same skillet, add the cherries and cook for 2-3 minutes until they start to soften.
• Add the red wine, chicken broth, balsamic vinegar, and honey. Stir to combine.
• Bring the mixture to a simmer and cook until it reduces by half, about 5-7 minutes.
• Stir in the butter to give the sauce a glossy finish. Season with salt and pepper to taste.
• Optionally, add fresh thyme sprigs for extra flavour.

Serve:

• Slice the duck breasts thinly against the grain.
• Plate the slices and spoon the cherry sauce over the top.
• Serve with your favourite side dishes, such as roasted vegetables or mashed potatoes.