Pan-Seared Duck Breast with Cherry Reduction

Experience the rich flavors of duck breast perfectly seared to a crispy skin, complemented by a sweet and tangy cherry reduction. This elegant dish is sure to impress at any dinner table.

Main Dish
Medium 30 min 450 cal
Steps

1. Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. 2. Season the duck breast with salt and pepper on both sides. 3. In a cold skillet, place the duck breast skin-side down and turn the heat to medium. Cook for 6-8 minutes until the skin is crispy and golden. 4. Flip the duck breast and cook for an additional 3-4 minutes for medium-rare doneness. Adjust time based on your preferred doneness. 5. Remove the duck from the pan and let it rest for 5 minutes. 6. In the same skillet, add olive oil, then add the cherries and cook for 2-3 minutes until softened. 7. Pour in the chicken broth, honey, and balsamic vinegar. Simmer for 5-7 minutes until the sauce thickens slightly. 8. Slice the duck breast and serve it drizzled with the cherry reduction, garnished with fresh thyme.

Ingredients

1 duck breast (approximately 6 oz) Salt and pepper to taste 1/2 cup fresh or frozen cherries, pitted 1/4 cup chicken broth 1 tablespoon honey 1 teaspoon balsamic vinegar 1 teaspoon olive oil Fresh thyme for garnish

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