YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Duck Breast with Cherry Sauce
Savor the rich flavors of perfectly seared duck breast with a naturally sweet cherry reduction. The dish features a crisp, golden skin paired with a tangy and aromatic cherry sauce that beautifully balances the savory notes of the duck. A delightful, gourmet dinner option that’s both elegant and satisfying.
INGREDIENTS
1 piece (6 oz) Duck Breast (skin-on)
1/2 cup Fresh Cherries, pitted
1/4 cup Red Wine
1/4 cup Low-Sodium Chicken Stock
1 Shallot, thinly sliced
2 sprigs Fresh Thyme
1 tsp Olive Oil
Salt and Black Pepper to taste
PREPARATION
Pat the duck breast dry using paper towels and score the skin in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and pepper.
Heat a heavy skillet over medium-high heat and add the olive oil. Place the duck breast skin-side down and allow it to render its fat and crisp up, about 6-8 minutes until the skin is golden and crisp.
Flip the duck breast and sear the other side for about 3-4 minutes or until it reaches your desired level of doneness. Remove the duck from the pan and let it rest while you prepare the sauce.
Reduce the heat to medium and carefully drain excess fat from the pan, leaving about 1 teaspoon behind for flavor.
Add the sliced shallot to the pan and sauté until softened, about 2 minutes. Pour in the red wine and low-sodium chicken stock, then add the fresh cherries and thyme.
Allow the mixture to simmer, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 4-5 minutes. Taste and adjust seasoning if needed.
Slice the duck breast and plate it. Drizzle the warm cherry sauce over the sliced duck and serve immediately.