Pan-Seared Duck Breast with Cherry Sauce

Pan-Seared Duck Breast with Cherry Sauce

Groceries |

For the Duck Breast:

  • 2 duck breasts
  • Salt and pepper
  • 1 tablespoon butter

For the Cherry Sauce:

  • 1 cup fresh cherries, pitted
  • 1/2 cup Pinot Noir wine
  • 1/4 cup beef broth
  • 2 tablespoons Runamok Smoked with Pecan Wood Maple Syrup*
  • 1 tablespoon Foodie Tasting Room Cherry Dark Balsamic Vinegar*
  • 1 teaspoon fresh thyme leaves 
  • 1 teaspoon fresh rosemary 
  • 1 tablespoon butter
  • Salt and pepper, to taste

The steps to follow |

For the Duck Breast:

Prepare Duck Breasts: Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.

Preheat Skillet: Place a cast iron skillet over medium-high heat, add a small amount of butter to the pan.

Sear Duck Breasts: Place the duck breasts in the skillet, skin-side down. Sear for about 6-8 minutes, until the skin is crispy and much of the fat has rendered. Flip the duck breasts and cook for another 3-5 minutes, depending on your desired doneness. For medium-rare, the internal temperature should be around 135°F (57°C).

Rest the Duck: Remove the duck breasts from the skillet and let them rest on a cutting board for at least 5 minutes before slicing.

For the Cherry Sauce:

Prepare the Sauce Base: In the same skillet, pour off any excess fat, leaving about 1 tablespoon in the pan. Add the cherries to the skillet and cook over medium heat until they start to soften, about 2-3 minutes.

Deglaze the Pan: Add the red wine to the skillet, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 5 minutes.

Add Broth and Sweetener: Add the beef broth, maple syrup, and balsamic vinegar to the skillet. Continue to simmer until the sauce thickens slightly, about 5-7 minutes.

Season and Finish: Stir in the fresh thyme leaves and butter. Season the sauce with salt and pepper to taste. If the sauce is too thick, you can add a bit more broth or water to reach your desired consistency.

To Serve:

Slice Duck Breasts: Slice the rested duck breasts thinly, on the bias.

Plate and Sauce: Arrange the sliced duck breast on plates and spoon the cherry sauce generously over the top.

Garnish: Garnish with additional fresh thyme or some whole cherries for a nice presentation.

 

*can be lpurchased at Foodie Tasting Room

Wine pairing | Pinot Noir: This is a classic pairing for duck. The wine’s bright acidity and red fruit flavors (cherry, raspberry, cranberry) harmonize perfectly with the cherry sauce. Look for Pinot Noir from Burgundy or California.

 

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