Entree: France – Magret de Canard aux Cerises (Duck Breast with Cherries)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 8 min

Total 38 min

Ingredients

- 2 bone-in, skin-on duck breasts, approx. 9 oz (255 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (150 g) pitted fresh or frozen cherries
- 1/2 cup (120 ml) dry red wine
- 1/4 cup (60 ml) chicken or duck stock
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (25 g) granulated sugar
- 1 small shallot, minced (about 1 tbsp / 10 g)
- 1 tbsp (15 ml) unsalted butter
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme

Instructions

1. Score the duck skin, season both sides with salt and pepper, then place skin-side down in a cold skillet and render the fat over medium-low until the skin is crisp and browned, about 10–12 minutes.
2. Flip and sear the meat side 1–2 minutes, then finish in a 400°F (200°C) oven until desired doneness (about 6–8 minutes for medium-rare); rest the breasts 6–8 minutes.
3. Meanwhile, remove excess fat from the skillet, sauté the minced shallot over medium heat until translucent, add sugar and red wine vinegar to deglaze, then pour in red wine and stock.
4. Add cherries and thyme, simmer until sauce reduces and thickens slightly, about 6–8 minutes; whisk in butter and adjust seasoning.
5. Slice duck breasts and serve topped with the warm cherry and red wine sauce.