Pan-Seared Duck Breast with Cherry Balsamic Glaze

Name: Pan-Seared Duck Breast with Cherry Balsamic Glaze
Total time: 30 min
Yield: 1 serving
Ingredients: 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

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30 minTotal time

mediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

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

Ingredient substitutions

Fresh cherries An equal amount of pitted frozen cherries, thawed and drained
Fresh thyme About 1/3 teaspoon dried thyme
Honey An equal amount of maple syrup

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein26 g

Carbohydrates23 g

Fat28 g

Fiber 1 g · Sugar 19 g · Sodium 500 mg

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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.

Main Dish

Steps

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

Tips for Pan-Seared Duck Breast with Cherry Balsamic Glaze

A heavy skillet helps maintain even contact with the duck skin; avoid crowding it, which can make the skin steam rather than crisp.
The glaze should look glossy and lightly coat a spoon; take it off the heat before it reduces to a sticky, overly sharp syrup.
A brief rest helps the slices stay juicy. Slice across the grain for a more tender bite.