NUTRITION

SERVINGS

INGREDIENTS

7 oz Duck breast

0.5 cup Frozen pitted cherries

1 tbsp Balsamic vinegar

1 tsp Honey

1 tbsp Minced shallot

2 cups Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme leaves

PREPARATION

• 1

  Score the duck breast skin in a tight crosshatch pattern, ensuring you do not pierce the meat.

• 2

  Season both sides of the duck generously with the sea salt and black pepper.

• 3

  Place the duck breast skin-side down in a cold stainless steel or cast iron skillet.

• 4

  Turn the heat to medium-low and cook for 10-12 minutes, allowing the fat to render slowly until the skin is deeply golden and crispy.

• 5

  Flip the breast and cook for an additional 3-5 minutes until the internal temperature reaches 135 degrees F for medium-rare.

• 6

  Transfer the duck to a cutting board and let it rest for at least 5 minutes before slicing.

• 7

  Drain the excess duck fat from the pan, leaving about 1 tablespoon behind.

• 8

  Add the minced shallot to the pan and sauté for 1 minute, then add the frozen cherries, balsamic vinegar, honey, and thyme.

• 9

  Simmer the sauce over medium heat for 3-4 minutes, stirring frequently, until the cherries soften and the liquid reduces to a thick glaze.

• 10

  In a separate skillet, quickly sauté the baby spinach with a splash of water until just wilted, then serve the sliced duck over the greens topped with the warm cherry glaze.