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.