Pan Seared Duck Breast Recipe

Cooking Instructions

1. 1

   Prepare the Duck Breast

   Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Sear the Duck

   Heat olive oil in a skillet over medium-high heat. Place the duck breast skin-side down in the hot skillet. Sear for about 6-8 minutes until the skin is crispy and golden brown.

3. 3

   Finish Cooking the Duck

   Flip the duck breast and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes before slicing.

4. 4

   Make the Sauce

   In the same skillet, add red wine and scrape the bottom to deglaze. Add dark cherry preserves and thyme. Simmer until the sauce reduces by half and thickens.

5. 5

   Sauté the Carrots

   In another pan, melt butter over medium heat. Add sliced carrots and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.

6. 6

   Cook the Bison Sausage

   In the same pan as the carrots, add bison sausage and cook until browned and heated through, about 5-6 minutes.

7. 7

   Plate the Dish

   Slice the duck breast and serve it with the dark cherry sauce drizzled on top, alongside the sautéed carrots and bison sausage.