Pan-Seared Duck Breast with Cherry Sauce

A rich and flavorful pan-seared duck breast served with a tangy cherry sauce that perfectly balances the savory meat. Simple yet elegant, ideal for a satisfying main dish.

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 black pepper. 3. Heat the olive oil in a skillet over medium heat. 4. Place the duck breast skin-side down and cook for about 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium rare. 5. Remove the duck from the pan and let it rest. 6. In the same pan, add cherries, red wine, balsamic vinegar, and honey. 7. Simmer the sauce, stirring occasionally, until it thickens slightly (about 5-7 minutes). 8. Slice the duck breast and serve topped with the cherry sauce.

1 duck breast (about 200g) Salt and black pepper to taste 1/4 cup fresh or frozen cherries (pitted) 1/4 cup red wine 1 tsp balsamic vinegar 1 tbsp honey 1 tsp olive oil