Roasted Duck Breast Recipe

Prepare duck

Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern with a sharp knife, being careful not to cut into the meat.

Season the duck breasts on both sides with salt and 1 tsp black pepper. Let sit at room temperature for 15 minutes to reflect flavors.

Preheat oven to 425°F (220°C).

Heat a heavy ovenproof skillet over medium-high heat. Place duck breasts skin-side down in the dry pan and cook until the skin is deep golden and most of the fat has rendered, about 6–8 minutes. Pour off excess fat as it renders if necessary.

Flip the duck breasts and cook 1–2 minutes to sear the other side. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 135°F (57°C) for medium-rare, about 6–9 minutes. Adjust time for preferred doneness.

Remove from oven and rest the duck breasts for 5–6 minutes before slicing.

In a medium saucepan, bring 1.25 cups water to a boil.

Stir in 1 cup couscous and 0.5 cup fresh herbs. Cover and remove from heat. Let stand for 5 minutes to absorb steam.

Fluff couscous with a fork. Stir in 0.5 cup gorgonzola cheese and 2 tablespoons olive oil until cheese begins to melt and herbs are evenly distributed.

In a small saucepan, combine 0.5 cup cherry preserves, 2 tablespoons soy sauce, 0.5 teaspoon black pepper, and 1 tablespoon red wine vinegar.

Bring to a gentle simmer over medium heat, stirring occasionally, until thickened slightly, about 5–7 minutes.

Thinly slice the rested duck breasts.

Spoon a bed of herb couscous onto each plate, arrange duck slices on top, and drizzle with the cherry-vegetable duck sauce (adjust to taste).

Garnish with extra fresh herbs if desired and serve immediately.