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Ingredients
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Duck Preparation
Cherry Sauce
Method
Duck Preparation
- 1
Season the Duck
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and black pepper.
- 2
Sear the Duck
In a large skillet, heat the olive oil over medium-high heat. Place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes or until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 3-5 minutes for medium-rare, or until desired doneness is achieved.
- 3
Rest the Duck
Remove the duck breasts from the skillet and let them rest on a cutting board for about 5 minutes before slicing.
Cherry Sauce
- 4
Prepare the Sauce
In the same skillet used for the duck, drain excess fat, leaving about 1 tablespoon. Add the pitted cherries and sugar to the skillet. Cook over medium heat for about 2 minutes until the cherries start to soften.
- 5
Add Liquids
Pour in the red wine and balsamic vinegar. Bring to a boil, then reduce heat and let it simmer for about 10-12 minutes, until the sauce is reduced by half and slightly thickened.
- 6
Finish the Sauce
Stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
