Pan-Seared Duck Breast with Cherry Balsamic Glaze

Indulge in a succulent pan-seared duck breast, perfectly crispy on the outside, complemented by a rich cherry balsamic glaze. This dish is a delightful balance of savory and sweet, perfect for a special occasion or a gourmet dinner at home.

Steps

1. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. 2. Season both sides of the duck breast with salt and pepper. 3. Heat olive oil in a skillet over medium heat. Place the duck breast skin-side down in the skillet. 4. Cook for about 6-8 minutes until the skin is crispy and golden brown. 5. Flip the duck breast and cook for another 4-5 minutes for medium-rare, or adjust cooking time to your preference. 6. Remove from the skillet and let it rest for 5 minutes before slicing. 7. In the same skillet, add the cherries, balsamic vinegar, honey, and thyme. Cook until the cherries soften and the sauce thickens, about 3-4 minutes. 8. Slice the duck breast and serve drizzled with the cherry balsamic glaze.

1 duck breast Salt and pepper, to taste 1 tablespoon olive oil 1/4 cup fresh cherries, pitted and halved 2 tablespoons balsamic vinegar 1 tablespoon honey 1 teaspoon fresh thyme, chopped