Pan-Seared Duck Breast with Cherry Reduction

Indulge in a succulent pan-seared duck breast paired with a sweet and tangy cherry reduction. This elegant dish is perfect for a special occasion or a cozy 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-high heat. 4. Place the duck breast skin-side down in the skillet and 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 3-4 minutes for medium-rare. Adjust cooking time as needed for your preferred doneness. 6. Remove the duck from the skillet and let it rest for 5 minutes. 7. In the same skillet, add the cherries, honey, balsamic vinegar, and chicken broth. Cook over medium heat, stirring occasionally, until the sauce thickens, about 5 minutes. 8. Slice the duck breast and serve it drizzled with the cherry reduction, 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 tablespoon balsamic vinegar 1/4 cup chicken broth Fresh thyme for garnish (optional)