Pan Roasted Duck Breast Recipe
Topped with a luxardo cherry reduction
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- 2
Sear the Duck Breasts
Heat olive oil in a skillet over medium-high heat. Place duck breasts skin-side down in the skillet and sear for 6-8 minutes until the skin is golden brown and crispy. Flip the duck breasts and cook for an additional 4-6 minutes for medium-rare, or longer depending on your preferred doneness.
- 3
Rest the Duck
Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.
- 4
Make the Luxardo Cherry Reduction
In the same skillet, drain excess fat, leaving about a tablespoon. Add the Luxardo cherries, red wine, and balsamic vinegar. Bring to a boil, then reduce to a simmer. Cook until the sauce thickens, about 10-15 minutes.
- 5
Finish the Sauce
Stir in the butter until melted and combined. Season with salt and pepper to taste.
- 6
Serve
Slice the duck breasts and arrange on plates. Drizzle with the Luxardo cherry reduction and serve immediately.