Entree: United States – California Wine Country – Seared Duck Breast with Cherry Reduction (Pan-seared duck breast finished with a reduced cherry and red wine sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 22 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless, skin-on duck breasts, about 6 oz (170 g) each (estimated edible portion: 12 oz (340 g))
1 tsp (5 g) kosher salt
1/2 tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) olive oil, as needed for sautéing
1 small shallot, finely chopped (about 1 oz (30 g))
2 cloves garlic, minced (about 0.2 oz (6 g))
1/2 cup (120 ml) dry California red wine
1/2 cup (120 ml) chicken or duck stock (use either option) (estimated edible portion: 4 1/4 oz (120 g))
8 oz (225 g) fresh or frozen pitted cherries (thaw frozen cherries before use)
1 tbsp (15 ml) honey
1 tsp (5 ml) balsamic vinegar
1 sprig fresh thyme, plus extra for garnish
1 tbsp (14 g) unsalted butter, chilled and cut into small pieces
1/4 tsp (1 g) salt, or to taste for the sauce

Show original ingredient measurements

2 boneless, skin-on duck breasts, about 6 oz (170 g) each (estimated edible portion: 340 g)
1 tsp (5 g) kosher salt
1/2 tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) olive oil, as needed for sautéing
1 small shallot, finely chopped (about 1 oz / 30 g)
2 cloves garlic, minced (about 0.2 oz / 6 g)
1/2 cup (120 ml) dry California red wine
1/2 cup (120 ml) chicken or duck stock (use either option) (estimated edible portion: 120 g)
8 oz (225 g) fresh or frozen pitted cherries (thaw frozen cherries before use)
1 tbsp (15 ml) honey
1 tsp (5 ml) balsamic vinegar
1 sprig fresh thyme, plus extra for garnish
1 tbsp (14 g) unsalted butter, chilled and cut into small pieces
1/4 tsp (1 g) salt, or to taste for the sauce

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the duck breasts dry. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with the kosher salt and black pepper.
2. Set a skillet over medium heat while cold, then place the duck breasts skin-side down in the pan. Cook without moving for 6–8 minutes, until the fat renders and the skin is deep golden and crisp. Turn and cook for 3–4 minutes more, or until medium-rare (about 135°F / 57°C internally). Transfer to a cutting board and rest for 8–10 minutes.
3. Pour off excess rendered duck fat, leaving about 1 tablespoon (15 ml) in the skillet. Add the olive oil if needed. Sauté the shallot for about 2 minutes, until translucent, then add the garlic and cook for 30 seconds.
4. Pour in the red wine and scrape up any browned bits. Simmer until reduced by half, about 3–4 minutes. Add the stock, cherries, honey, balsamic vinegar, and thyme sprig. Simmer gently for 6–8 minutes, until the cherries soften and the sauce thickens.
5. Remove the thyme sprig. Swirl in the chilled butter until the sauce is glossy. Taste and add the measured sauce salt if needed.
6. Slice the rested duck breasts thinly across the grain and arrange on warmed plates. Spoon the cherry reduction over the duck, garnish with extra thyme, and serve immediately.

1. Pat the duck breasts dry. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with the kosher salt and black pepper.
2. Set a skillet over medium heat while cold, then place the duck breasts skin-side down in the pan. Cook without moving for 6–8 minutes, until the fat renders and the skin is deep golden and crisp. Turn and cook for 3–4 minutes more, or until medium-rare (about 135°F / 57°C internally). Transfer to a cutting board and rest for 8–10 minutes.
3. Pour off excess rendered duck fat, leaving about 1 tablespoon in the skillet. Add the olive oil if needed. Sauté the shallot for about 2 minutes, until translucent, then add the garlic and cook for 30 seconds.
4. Pour in the red wine and scrape up any browned bits. Simmer until reduced by half, about 3–4 minutes. Add the stock, cherries, honey, balsamic vinegar, and thyme sprig. Simmer gently for 6–8 minutes, until the cherries soften and the sauce thickens.
5. Remove the thyme sprig. Swirl in the chilled butter until the sauce is glossy. Taste and add the measured sauce salt if needed.
6. Slice the rested duck breasts thinly across the grain and arrange on warmed plates. Spoon the cherry reduction over the duck, garnish with extra thyme, and serve immediately.