Duck Breast Recipe
Seared duck breast served with seasonal vegetables and a cherry reduction.
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Ingredients
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Duck Breast
Cherry Reduction
Seasonal Vegetables
Method
Duck Breast Preparation
- 1
Score the Skin
Using a sharp knife, lightly score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the salt and black pepper all over the duck breasts, making sure to get the seasoning into the scored skin.
- 3
Sear the Duck
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-high and sear for about 6-8 minutes until the skin is golden brown and crispy. Drain excess fat if necessary.
- 4
Finish Cooking
Flip the duck breasts and cook for an additional 4-6 minutes for medium-rare, or longer for desired doneness. Remove from the skillet and let rest for 5 minutes before slicing.
Cherry Reduction
- 5
Combine Ingredients
In a small saucepan, combine the cherries, red wine, sugar, and balsamic vinegar.
- 6
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Allow to cook for about 15-20 minutes until the sauce has reduced and thickened slightly. Stir occasionally.
- 7
Strain the Sauce
Once reduced, strain the sauce through a fine mesh sieve to remove the cherry skins and solids, pressing down to extract as much liquid as possible.
Seasonal Vegetables
- 8
Prepare the Vegetables
Wash and trim the asparagus, slice the carrots, and set aside.
- 9
