Crispy Seared Duck with Sweet Cherry Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Seared Duck with Sweet Cherry Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Seared Duck with Sweet Cherry Sauce

A succulent duck breast with perfectly rendered, golden-brown skin sits atop a velvety cherry reduction sauce. The meat remains tender and juicy while the exterior delivers an irresistible crackle with each bite.

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NUTRITION

323kcal
Protein
35.8g
Fat
11.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz duck breast

1/2 cup fresh cherries, pitted

1 medium shallot, finely minced

1 tablespoon balsamic vinegar

1/4 cup low-sodium chicken broth

2 sprigs fresh thyme

Salt and black pepper to taste

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PREPARATION

  • 1

    Score the duck breast skin in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.

  • 2

    Place the duck breast skin-side down in a cold, heavy-bottomed skillet. Turn heat to medium-low.

  • 3

    Cook for 8-10 minutes, allowing the fat to slowly render and the skin to become golden brown and crispy. Pour off excess fat as it accumulates (save it for future cooking).

  • 4

    Once the skin is crispy, flip the breast and cook for an additional 4-6 minutes for medium-rare. Transfer to a cutting board and let rest.

  • 5

    Pour off all but 1 tablespoon of duck fat from the pan. Add minced shallots and sauté until softened, about 2 minutes.

  • 6

    Add pitted cherries, balsamic vinegar, chicken broth, and thyme sprigs. Simmer until the sauce reduces and thickens slightly, about 5-7 minutes.

  • 7

    Remove thyme sprigs from the sauce. Season with salt and pepper to taste.

  • 8

    Slice the duck breast against the grain into thin slices.

  • 9

    Plate the sliced duck breast and spoon the cherry sauce over top.

Crispy Seared Duck with Sweet Cherry Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Seared Duck with Sweet Cherry Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Seared Duck with Sweet Cherry Sauce

A succulent duck breast with perfectly rendered, golden-brown skin sits atop a velvety cherry reduction sauce. The meat remains tender and juicy while the exterior delivers an irresistible crackle with each bite.

NUTRITION

323kcal
Protein
35.8g
Fat
11.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz duck breast

1/2 cup fresh cherries, pitted

1 medium shallot, finely minced

1 tablespoon balsamic vinegar

1/4 cup low-sodium chicken broth

2 sprigs fresh thyme

Salt and black pepper to taste

PREPARATION

  • 1

    Score the duck breast skin in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.

  • 2

    Place the duck breast skin-side down in a cold, heavy-bottomed skillet. Turn heat to medium-low.

  • 3

    Cook for 8-10 minutes, allowing the fat to slowly render and the skin to become golden brown and crispy. Pour off excess fat as it accumulates (save it for future cooking).

  • 4

    Once the skin is crispy, flip the breast and cook for an additional 4-6 minutes for medium-rare. Transfer to a cutting board and let rest.

  • 5

    Pour off all but 1 tablespoon of duck fat from the pan. Add minced shallots and sauté until softened, about 2 minutes.

  • 6

    Add pitted cherries, balsamic vinegar, chicken broth, and thyme sprigs. Simmer until the sauce reduces and thickens slightly, about 5-7 minutes.

  • 7

    Remove thyme sprigs from the sauce. Season with salt and pepper to taste.

  • 8

    Slice the duck breast against the grain into thin slices.

  • 9

    Plate the sliced duck breast and spoon the cherry sauce over top.