Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Breast and Accompaniments
Method
Cooking Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Allow them to cool, then peel and slice them.
- 2
Prepare the Duck Breasts
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 3
Cook the Duck
In a skillet, heat olive oil over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes, or until the skin is crispy and golden. Flip the duck breasts and cook for an additional 4-6 minutes until cooked to your desired doneness. Let rest for 5 minutes before slicing.
- 4
Prepare the Cherry Sauce
In a small saucepan, combine fresh cherries, balsamic vinegar, and thyme. Cook over medium heat until the cherries have softened and the sauce has thickened slightly, about 5-7 minutes. Season with salt and pepper to taste.
- 5
Plate the Dish
On a serving plate, arrange the sliced duck breast alongside the roasted beet slices. Drizzle the cherry sauce over the duck and add a dollop of olive tapenade on the side. Serve immediately.