YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Duck Breast with Cherry Sauce
Savor the rich, crispy duck breast paired with a vibrant cherry sauce that artfully balances sweetness with a subtle tang. This gourmet dish, skillfully seared to develop a delightful crispy skin, is complemented by a fresh reduction of cherries, shallots, and a hint of balsamic vinegar, offering a flavorful yet balanced plate perfect for a satisfying dinner.
INGREDIENTS
7 ounces Duck Breast
1/2 cup Fresh Cherries (pitted)
1/4 cup Low-Sodium Chicken Broth
1 tablespoon Balsamic Vinegar
1 small Shallot
1 clove Garlic
1 teaspoon Olive Oil
PREPARATION
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
Pat the duck breast dry with paper towels and season with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat and add the duck breast skin-side down. Allow the fat to render and the skin to become crispy, about 6-8 minutes. Flip the duck and sear the other side for an additional 4-5 minutes until the meat reaches your desired doneness.
Remove the duck breast from the skillet and let it rest while you prepare the sauce.
In the same skillet, add the olive oil (if needed) and sauté the minced garlic and finely chopped shallot until soft and fragrant.
Add the pitted cherries to the skillet and cook for 2 minutes. Stir in the low-sodium chicken broth and balsamic vinegar, scraping any browned bits from the pan.
Allow the sauce to simmer gently for another 3-4 minutes until slightly thickened. Taste and adjust seasoning as needed.
Slice the rested duck breast and drizzle the cherry sauce over the slices. Serve immediately for a balanced, flavorful meal.