Entree: United States – California Wine Country – Seared Duck Breast with Cherry Reduction (Pan-seared duck breast finished with a reduced cherry and red wine sauce)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 22 min

Additional 10 min

Total 45 min

Ingredients

- 2 duck breasts, skin-on, boneless, about 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 small shallot, finely chopped (about 1 oz / 30 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1/2 cup (120 ml) red wine from a dry California varietal
- 1/2 cup (120 ml) chicken or duck stock
- 8 oz (225 g) fresh or frozen pitted cherries (if frozen, thawed)
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) balsamic vinegar
- 1 sprig fresh thyme plus extra for garnish
- 1 tbsp (14 g) unsalted butter, chilled and cut into small pieces
- 1/4 tsp (1 g) salt, or to taste for sauce

Instructions

1. Pat duck breasts dry, score the skin in a crosshatch without cutting meat, then season both sides with 1 tsp salt and 1/2 tsp pepper.
2. Place a cold skillet over medium heat, add duck breasts skin-side down and cook without moving for 6–8 minutes until fat renders and skin is deep golden and crisp. Flip and cook 3–4 minutes more for medium-rare (internal ~135°F / 57°C). Remove to a cutting board to rest 8–10 minutes.
3. Pour off excess rendered fat from the pan, leaving about 1 tbsp. Add 1 tbsp olive oil if needed, then sauté shallot until translucent, about 2 minutes. Add garlic and cook 30 seconds.
4. Deglaze with 1/2 cup red wine, scraping any browned bits, and simmer until reduced by half, about 3–4 minutes. Add 1/2 cup stock, 8 oz cherries, 1 tbsp honey, 1 tsp balsamic, and the thyme sprig. Simmer gently until cherries soften and sauce thickens, about 6–8 minutes.
5. Remove thyme, then swirl in 1 tbsp chilled butter until glossy. Taste and adjust seasoning with 1/4 tsp salt if needed.
6. Slice duck breasts thinly across the grain and arrange on warmed plates. Spoon cherry reduction over the duck, garnish with thyme, and serve immediately.