Entrée: France – Magret de Canard aux Cerises et Vin Rouge (Duck Breast with Cherry and Red Wine)

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, about 1 1/4 lb total (570 g total)
Kosher salt and black pepper to taste
1 shallot, finely minced
1 cup (150 g) pitted sweet cherries (fresh or frozen, thawed)
1 / 2 cup (120 ml) ruby port
1 / 2 cup (120 ml) chicken or duck stock
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 tsp balsamic vinegar (optional)
1 tbsp (15 g) cold unsalted butter

Instructions

1. Prep duck as above: score, season, render skin-side down 8–12 minutes, flip 1 minute, finish in 400°F/200°C oven to 130–135°F/54–57°C. Rest 8–10 minutes.
2. Pour off excess fat, leaving 1 tbsp in pan. Sauté shallot 1 minute over medium heat.
3. Add port; simmer 2–3 minutes to reduce by half, scraping browned bits.
4. Add stock, cherries, and thyme. Simmer 4–6 minutes until glossy and lightly thickened. Splash in balsamic, if using.
5. Off heat, swirl in cold butter. Season. Slice duck and serve with sauce.