YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Duck Breast with Cherry Sauce
Savor the luxurious flavors of perfectly seared duck breast with a vibrant cherry sauce that balances richness with a hint of tangy sweetness. The crisp skin paired with the succulent meat and fruity reduction creates an enticing, gourmet meal experience.
INGREDIENTS
7 ounces Duck Breast
1/2 cup Pitted Cherries
1 small Shallot
1 tablespoon Balsamic Vinegar
1/4 cup Low-Sodium Chicken Broth
1 teaspoon Olive Oil
PREPARATION
Pat the duck breast dry with paper towels to ensure a crispy skin and score the skin lightly in a crosshatch pattern, avoiding the meat.
Heat a skillet over medium-high heat. Once hot, add the olive oil and place the duck breast skin-side down. Sear for about 5-7 minutes until the skin is crispy and golden.
Flip the duck breast and cook for an additional 3-4 minutes on the meat side, or until it reaches your desired level of doneness. Remove the duck breast from the pan and let it rest while you prepare the sauce.
In the same skillet, reduce the heat to medium and add the finely chopped shallot. Sauté for 1-2 minutes until softened and fragrant.
Add the pitted cherries, balsamic vinegar, and chicken broth to the skillet. Stir and let the mixture simmer for about 3-4 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Slice the rested duck breast thinly and drizzle with the warm cherry sauce. Serve immediately.