Pan-Seared Duck Breast with Cherry Sauce

A succulent pan-seared duck breast served with a rich cherry sauce that balances the savory flavor of the duck with a hint of sweetness and tang.

Steps

1. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. 2. Season the duck breast generously with salt and pepper. 3. Heat a skillet over medium heat and add the duck breast skin-side down without oil. 4. Cook for about 6-8 minutes until the skin is crispy and golden brown, then flip and cook for another 4-5 minutes for medium-rare. Adjust time for desired doneness. 5. Remove the duck breast and let it rest. 6. In the same skillet, add olive oil and sauté the shallot until translucent. 7. Add cherries, red wine, balsamic vinegar, and honey, simmer until the sauce thickens, about 5-7 minutes. 8. Slice the duck breast and serve topped with the cherry sauce and a sprinkle of fresh thyme.

1 duck breast (about 200g) Salt and pepper to taste 1/2 cup fresh or frozen cherries, pitted 1/4 cup red wine 1 teaspoon balsamic vinegar 1 teaspoon honey 1 teaspoon olive oil 1 small shallot, finely chopped Fresh thyme for garnish