Pan-Seared Duck Breast with Cherry Reduction

Indulge in this elegant pan-seared duck breast served with a luscious cherry reduction sauce. Perfect for a special occasion or a gourmet dinner at home, this dish is sure to impress with its rich flavors and beautiful presentation.

Steps

1. Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. 2. Season both sides with salt and pepper. 3. In a cold skillet, place the duck breast skin-side down and turn the heat to medium. 4. Cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. 5. Flip the duck breast and cook for an additional 4-5 minutes for medium-rare. Adjust time for desired doneness. 6. Remove the duck from the skillet and let it rest for 5 minutes. 7. In the same skillet, add the cherries, honey, red wine, and balsamic vinegar. Cook over medium heat, stirring occasionally, until the sauce thickens slightly, about 5 minutes. 8. Slice the duck breast and serve with the cherry reduction drizzled over the top, garnished with fresh thyme if desired.

1 duck breast (approximately 6 oz) Salt and pepper to taste 1 tablespoon olive oil 1/2 cup fresh or frozen cherries, pitted 1 tablespoon honey 1/4 cup red wine 1 teaspoon balsamic vinegar 1 sprig fresh thyme (optional)