Pan-Seared Duck Breast with Cherry Reduction
Pan-Seared Duck Breast with Cherry Reduction is a more involved French recipe: plan on about 45 minutes for 2 servings. It is built around duck breast, fresh cherries and red wine. The cooking is mostly simmering. It is gluten-free. With 36 g of protein per serving (about 580 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 2
- Difficulty
- Hard
- Calories
- 580 kcal
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Ingredients
For 2 servings
- 2duck breasts
- 200 gfresh cherries
- 120 mlred wine
- 100 mlchicken stock
- 1 tbsphoney
- 3 sprigsfresh thyme
- 20 gbutter
- 1 pinchsalt
- 1 pinchblack pepper
Instructions
- Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper on both sides.
- Place duck breasts skin-side down in a cold skillet, then turn heat to medium. Render the fat slowly for 12-15 minutes until the skin is deeply golden and crispy. Flip and cook 4 minutes for medium-rare. Rest 8 minutes.
- Drain most of the duck fat from the pan. Add pitted fresh cherries and cook 2 minutes. Deglaze with red wine and add chicken stock, honey, and fresh thyme. Simmer until reduced by half, about 8 minutes.
- Remove from heat and swirl in butter to create a glossy sauce. Slice the rested duck breast and fan on plates, spooning the cherry reduction over the top.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 36 g
- Fat
- 30 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: French
- Diet: gluten-free
- In cookbook: Date Night In
