YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Duck Breast with Cherry Sauce
Enjoy the rich, savory flavors of crispy pan-seared duck breast paired with a vibrant cherry sauce. The duck is perfectly seared to render its fat and produce a satisfying crunch on the skin while the sauce, made with fresh cherries, shallots, and a hint of balsamic vinegar, adds a delightful tang that elevates this elegant dish.
INGREDIENTS
6 ounces Duck Breast
1/2 cup Tart Cherries (pitted)
1 medium Shallot
1/4 cup Low Sodium Chicken Broth
1 tablespoon Balsamic Vinegar
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Begin by patting the duck breast dry with paper towels. Score the skin lightly in a crisscross pattern to help release the fat, then season generously with salt and pepper.
Place the duck breast skin-side down in a cold, heavy skillet. Turn the heat to medium and allow the fat to slowly render until the skin is crispy and golden, about 6-8 minutes. Flip the duck breast and cook for an additional 3-4 minutes for medium-rare, or longer for desired doneness.
While the duck is cooking, finely slice the shallot.
In a small saucepan, heat the olive oil over medium heat. Add the sliced shallot and sauté until translucent, about 2 minutes.
Add the tart cherries, balsamic vinegar, and chicken broth to the saucepan. Bring the mixture to a simmer and allow it to reduce slightly, about 3-4 minutes, forming a light, thickened sauce.
Once the duck is done, remove it from the skillet and let it rest for a few minutes before slicing.
Serve the sliced duck breast topped with the cherry sauce. Adjust salt and pepper to taste and enjoy your dish.