Herb-Crusted Duck Breast with Cherry Reduction

Indulge in a succulent herb-crusted duck breast served with a sweet and tangy cherry reduction. This dish combines rich flavors and a vibrant presentation, perfect for a special occasion or a fancy dinner at home.

Steps

1. Preheat your oven to 400°F (200°C). 2. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. 3. Season the duck breast with salt, black pepper, rosemary, and thyme. 4. Heat olive oil in an oven-safe skillet over medium-high heat. Place the duck breast skin-side down and sear for about 6-8 minutes until the skin is crispy. 5. Flip the duck breast and transfer the skillet to the preheated oven. Roast for 8-10 minutes, or until it reaches your desired doneness (medium-rare is about 135°F or 57°C). 6. Remove the duck from the oven and let it rest for 5 minutes before slicing. 7. In the same skillet, add the pitted cherries, honey, red wine (or chicken broth), and balsamic vinegar. Cook over medium heat, stirring occasionally, until the cherries soften and the sauce reduces, about 5-7 minutes. 8. Slice the duck breast and serve drizzled with the cherry reduction.

1 duck breast Salt, to taste Black pepper, to taste 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 tablespoon olive oil 1/2 cup fresh cherries, pitted 1 tablespoon honey 1/4 cup red wine or chicken broth 1 teaspoon balsamic vinegar