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 luxurious flavors of a perfectly seared duck breast complemented by a vibrant cherry sauce. The crisp exterior and tender interior of the duck harmonize beautifully with the tangy-sweet reduction, creating an elegant dish that balances rich flavors with a light finish.

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NUTRITION

352kcal
Protein
35.3g
Fat
19g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Duck Breast

1/2 cup Pitted Fresh Cherries

1 tbsp Unsalted Butter

1 small Shallot

1 tsp Red Wine Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the duck breast dry with paper towels and score the skin lightly in a crisscross pattern. Season generously with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Place the duck breast skin-side down and sear until the skin is crispy and golden brown, about 5-7 minutes. Flip and cook the other side for an additional 3-4 minutes, or until reaching your desired doneness. Remove the duck from the pan and let it rest.

  • 3

    Drain excess fat from the skillet, leaving behind about a tablespoon. Lower the heat to medium and add the minced shallot, cooking until it softens, about 1-2 minutes.

  • 4

    Add the pitted cherries and a teaspoon of red wine vinegar to the pan. Let the mixture simmer for 2-3 minutes until the cherries soften slightly and form a light sauce.

  • 5

    Stir in the unsalted butter until melted and the sauce becomes glossy. Taste and adjust seasoning with salt and pepper if needed.

  • 6

    Slice the duck breast thinly and serve drizzled with the warm cherry 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 luxurious flavors of a perfectly seared duck breast complemented by a vibrant cherry sauce. The crisp exterior and tender interior of the duck harmonize beautifully with the tangy-sweet reduction, creating an elegant dish that balances rich flavors with a light finish.

NUTRITION

352kcal
Protein
35.3g
Fat
19g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Duck Breast

1/2 cup Pitted Fresh Cherries

1 tbsp Unsalted Butter

1 small Shallot

1 tsp Red Wine Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the duck breast dry with paper towels and score the skin lightly in a crisscross pattern. Season generously with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Place the duck breast skin-side down and sear until the skin is crispy and golden brown, about 5-7 minutes. Flip and cook the other side for an additional 3-4 minutes, or until reaching your desired doneness. Remove the duck from the pan and let it rest.

  • 3

    Drain excess fat from the skillet, leaving behind about a tablespoon. Lower the heat to medium and add the minced shallot, cooking until it softens, about 1-2 minutes.

  • 4

    Add the pitted cherries and a teaspoon of red wine vinegar to the pan. Let the mixture simmer for 2-3 minutes until the cherries soften slightly and form a light sauce.

  • 5

    Stir in the unsalted butter until melted and the sauce becomes glossy. Taste and adjust seasoning with salt and pepper if needed.

  • 6

    Slice the duck breast thinly and serve drizzled with the warm cherry sauce.