Crispy Pan-Seared Duck Breast with Cherry Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Duck Breast with Cherry Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Cherry Sauce

Savor the rich, succulent duck breast with irresistibly crispy skin paired with a vibrant cherry sauce that balances sweet and tangy notes. A gourmet dish that's elegant in presentation yet surprisingly straightforward to prepare—a perfect indulgence for dinner.

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NUTRITION

430kcal
Protein
37g
Fat
27.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck Breast (skin-on)

1/2 cup Fresh Cherries (pitted)

1 tbsp Balsamic Vinegar

1/4 cup Low-Sodium Chicken Broth

1/2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a heavy skillet over medium-high heat. When hot, add the duck breast skin-side down. Allow the fat to render and the skin to become crispy, cooking for about 6-8 minutes until deeply golden and crisp.

  • 3

    Flip the duck breast and cook for an additional 4-5 minutes for medium-rare doneness (adjust cooking time to desired doneness). Remove the duck from the skillet and let it rest on a plate covered loosely with foil.

  • 4

    Drain excess fat from the skillet, leaving about 1/2 teaspoon. Lower the heat to medium and add the pitted cherries. Sauté for about 2 minutes until they begin to soften.

  • 5

    Deglaze the pan with balsamic vinegar and low-sodium chicken broth, scraping up any browned bits. Allow the sauce to simmer for 3-4 minutes until it slightly thickens. Taste and adjust seasoning if needed.

  • 6

    Slice the duck breast thinly and drizzle with the warm cherry sauce. Serve immediately and enjoy the harmonious blend of crispy, savory duck with a sweet-tart sauce.

Crispy Pan-Seared Duck Breast with Cherry Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Duck Breast with Cherry Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Cherry Sauce

Savor the rich, succulent duck breast with irresistibly crispy skin paired with a vibrant cherry sauce that balances sweet and tangy notes. A gourmet dish that's elegant in presentation yet surprisingly straightforward to prepare—a perfect indulgence for dinner.

NUTRITION

430kcal
Protein
37g
Fat
27.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck Breast (skin-on)

1/2 cup Fresh Cherries (pitted)

1 tbsp Balsamic Vinegar

1/4 cup Low-Sodium Chicken Broth

1/2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat a heavy skillet over medium-high heat. When hot, add the duck breast skin-side down. Allow the fat to render and the skin to become crispy, cooking for about 6-8 minutes until deeply golden and crisp.

  • 3

    Flip the duck breast and cook for an additional 4-5 minutes for medium-rare doneness (adjust cooking time to desired doneness). Remove the duck from the skillet and let it rest on a plate covered loosely with foil.

  • 4

    Drain excess fat from the skillet, leaving about 1/2 teaspoon. Lower the heat to medium and add the pitted cherries. Sauté for about 2 minutes until they begin to soften.

  • 5

    Deglaze the pan with balsamic vinegar and low-sodium chicken broth, scraping up any browned bits. Allow the sauce to simmer for 3-4 minutes until it slightly thickens. Taste and adjust seasoning if needed.

  • 6

    Slice the duck breast thinly and drizzle with the warm cherry sauce. Serve immediately and enjoy the harmonious blend of crispy, savory duck with a sweet-tart sauce.