Duck Breast with Cherry Sauce

• 4 duck breasts, skin on
• 1 tablespoon olive oil
• 1 cup dried cherries
• 1/2 cup red wine
• 1/2 cup beef stock
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 2 tablespoons balsamic vinegar
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• Optional: Fresh thyme sprigs for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Score the skin of the duck breasts in a crisscross pattern, then season with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium heat. Sear duck breasts, skin-side down, until crispy, about 5 minutes.
4. 4 Flip the breasts and transfer skillet to the oven. Roast for 8-10 minutes for medium-rare.
5. 5 Remove duck from skillet and let rest on a cutting board.
6. 6 In a separate saucepan, sauté shallots and garlic until soft.
7. 7 Add red wine, beef stock, dried cherries, and thyme. Simmer for 10 minutes until sauce reduces.
8. 8 Stir in balsamic vinegar and butter, adjusting seasoning with salt and pepper.
9. 9 Slice the duck breasts and serve with the cherry sauce drizzled over the top.
10. 10 Garnish with fresh thyme if desired.

Equipment

• Oven-safe skillet
• Saucepan
• Meat thermometer

Variations

• Substitute dried cherries with dried cranberries for a tart twist.
• Add a splash of orange juice to the sauce for a citrusy kick.

Substitutions

• If you don't have red wine, use an equal amount of beef stock.
• Substitute balsamic vinegar with red wine vinegar if needed.

Pairings

• Mashed potatoes
• Roasted vegetables
• Wild rice pilaf

Nutrition

Tips

• Use a meat thermometer to ensure the duck reaches an internal temperature of 135°F for medium-rare.
• For a richer sauce, deglaze the skillet used for the duck with a splash of wine and add to the saucepan.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with creamy mashed potatoes and roasted Brussels sprouts.
• Pair with a glass of Pinot Noir.

FAQ