Pan-Seared Duck Breast with Cherry Sauce

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 2
Be the First to Review!

Pan-Seared Duck Breast with Cherry Sauce is a delightful blend of crispy, savory duck paired with a sweet-tart cherry sauce. This dish is perfect for a special dinner at home, combining elegance with simple preparation.

Ingredients for Pan-Seared Duck Breast with Cherry Sauce

Duck breasts are the star of the show, offering rich flavor and a satisfying, crispy skin when cooked properly. The skin-on cut is essential for achieving that perfect sear.

Salt and black pepper are straightforward seasonings that enhance the natural flavors without overpowering them.

Cherries provide a sweet and tart contrast to the savory duck. Whether fresh or frozen, their juices help create a luscious sauce.

Balsamic vinegar adds acidity and depth, balancing the sweetness of the cherries with a slight tang.

Honey brings a gentle sweetness to the sauce, complementing the cherries without making it cloying.

Butter enriches the sauce, giving it a smooth, silky finish.

Fresh thyme leaves introduce a subtle earthiness, tying the sauce and duck together beautifully.

Tips & Tricks

  • Always start with a cold pan to ensure the duck skin renders perfectly.
  • Let the duck rest for at least 5 minutes after cooking to keep it juicy.
  • If using frozen cherries, thaw them first to avoid excess liquid in the sauce.

Serving Suggestions

This dish pairs beautifully with a side of creamy mashed potatoes or a fresh green salad. A light red wine, like a Pinot Noir, complements the flavors wonderfully.

Frequently Asked Questions

Can I use dried thyme instead of fresh?
Yes, but reduce the amount by half as dried herbs are more concentrated.
What if I prefer well-done duck?
After searing, finish the duck in a 350°F oven for 5-10 minutes to your preferred doneness.

Pan-Seared Duck Breast with Cherry Sauce Recipe Walkthrough

Start by patting the duck breasts dry with paper towels. This step is crucial for achieving crispy skin. Using a sharp knife, score the skin in a crosshatch pattern—this helps render the fat and crisp the skin.

Season both sides of the duck breasts generously with salt and black pepper. Don't be shy; seasoning is key to enhancing the duck's rich flavor.

Place the duck breasts skin-side down in a cold skillet. Starting in a cold pan allows the fat to render out slowly. Turn the heat to medium and cook for about 6-8 minutes. You'll know it's ready to flip when the skin is crispy and golden brown.

Flip the duck breasts and continue cooking for another 3-4 minutes. This will give you a perfect medium-rare—juicy and tender inside. Once cooked, remove the duck from the pan and let it rest. Resting is important; it allows the juices to redistribute.

In the same pan with the rendered duck fat, add the cherries, balsamic vinegar, and honey. Cook over medium heat, stirring occasionally, until the cherries soften and the sauce thickens. This should take about 5-7 minutes.

Once your sauce has reached the desired consistency, stir in the butter and thyme. The butter will make the sauce silky, and the thyme adds a fragrant touch. Remove from heat.

Finally, slice the duck breasts and arrange them on a plate. Drizzle the cherry sauce generously over the top, and serve immediately.

Why You'll Love This Recipe

  • Crispy skin without deep frying.
  • Sweet and tangy cherry sauce complements the rich duck flavor.
  • Simple enough for a weeknight, impressive enough for company.

Ingredients

2 duck breasts, skin on
1 tsp salt
1/2 tsp black pepper
1 cup fresh or frozen cherries, pitted
1/4 cup balsamic vinegar
2 tbsp honey
1 tbsp butter
1 tsp fresh thyme leaves

Step-by-step Instructions

1. Pat the duck breasts dry with paper towels and score the skin in a crosshatch pattern.
2. Season both sides with salt and pepper.
3. In a cold skillet, place the duck breasts skin-side down and slowly heat over medium heat.
4. Cook for 6-8 minutes until the skin is crispy and golden brown.
5. Flip the breasts and cook for another 3-4 minutes for medium-rare doneness.
6. Remove from the pan and let rest.
7. In the same pan, add cherries, balsamic vinegar, and honey.
8. Cook over medium heat until the cherries soften and the sauce thickens.
9. Stir in butter and thyme, then remove from heat.
10. Slice the duck breasts and serve with cherry sauce drizzled on top.

Ratings and Comments

Thank you for your rating!