Pan-Seared Duck Breast with Cherry Sauce

A succulent pan-seared duck breast served with a rich and tangy cherry sauce that perfectly complements the rich flavor of the duck. This elegant dish is simple enough for a weeknight but impressive for guests.

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 a skillet over medium heat and place the duck breast skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden brown. 4. Flip the duck breast and cook for another 4-5 minutes, or until desired doneness (medium rare recommended). 5. Remove the duck breast from the skillet and let it rest. 6. In the same skillet, add olive oil and sauté the shallot until translucent. 7. Add cherries, red wine or balsamic vinegar, and honey. Simmer for 5 minutes until the sauce thickens slightly. 8. Slice the duck breast and drizzle with the cherry sauce. 9. Garnish with fresh thyme if desired and serve immediately.

1 duck breast (about 6 oz) Salt and pepper to taste 1/4 cup fresh or frozen cherries, pitted 2 tbsp red wine or balsamic vinegar 1 tsp honey 1 small shallot, finely chopped 1 tsp olive oil Fresh thyme for garnish (optional)