Pan-Seared Duck Breast with Cherry-Balsamic Sauce

A succulent pan-seared duck breast served with a rich cherry and balsamic reduction. This dish balances the crispy skin and tender meat with a sweet and tangy sauce, perfect for a refined main course.

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 with salt and pepper. 3. Place the duck breast skin side down in a cold skillet and turn the heat to medium. 4. Cook skin side down for about 6-8 minutes until the skin is crispy and golden brown. 5. Flip the duck breast and cook for an additional 4-5 minutes for medium-rare. 6. Remove from the pan and let rest. 7. In the same pan, drain excess duck fat leaving about 1 tsp. 8. Add olive oil and garlic, sauté briefly. 9. Add cherries, balsamic vinegar, honey, and thyme; simmer for 5 minutes until the sauce thickens. 10. Slice the duck breast and serve drizzled with the cherry-balsamic sauce.

1 duck breast (about 200g) Salt and pepper to taste 1/4 cup fresh or frozen cherries, pitted 2 tbsp balsamic vinegar 1 tbsp honey 1 tsp olive oil 1 small garlic clove, minced 1 sprig fresh thyme