Seared Duck Breast with Cherry Gastrique

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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Seared Duck Breast with Cherry Gastrique is a dish that exudes elegance and flavor without demanding hours in the kitchen. This recipe combines the rich, savory taste of duck with a sweet and tangy cherry sauce, making it perfect for a special dinner or a treat-yourself night.

Ingredients for Seared Duck Breast with Cherry Gastrique

The star of this dish is the duck breast, known for its rich flavor and tender texture. Seasoning with salt and black pepper enhances its natural taste. Olive oil helps achieve that perfectly crispy skin. The fresh cherries bring a burst of sweetness and tang to the gastrique, balanced by red wine vinegar and a touch of sugar. As a side, Brussels sprouts are roasted to perfection with olive oil, salt, and pepper, rounding out the dish with a nutty, caramelized flavor.

Tips & Tricks

  • Scoring the duck skin helps render fat and achieve a crispier finish.
  • Use a meat thermometer to ensure perfect doneness: 135°F (57°C) is ideal for medium-rare.
  • Let the duck rest to maintain its juiciness.

Serving Suggestions

This dish pairs wonderfully with a light, peppery arugula salad or a simple side of mashed potatoes to soak up any extra cherry gastrique. A glass of Pinot Noir complements the flavors beautifully.

Frequently Asked Questions

Can I use frozen cherries?
Yes, just thaw them beforehand and adjust cooking time as needed.
What can I use instead of red wine vinegar?
Balsamic vinegar is a good alternative, though it will add a different flavor profile.

Seared Duck Breast with Cherry Gastrique Recipe Walkthrough

First, preheat your oven to 400°F (200°C). This ensures it's hot and ready to finish cooking the duck. While the oven heats, score the skin of the duck breasts in a crosshatch pattern—this helps the fat render out and the skin get nice and crispy. Be careful not to cut into the meat itself.

Season both sides of the duck generously with salt and black pepper. Heat a tablespoon of olive oil in an ovenproof skillet over medium-high heat. Once hot, place the duck breasts skin-side down in the skillet. Let them sear for about 6-8 minutes without moving them. You'll know it's ready when the skin is golden brown and crispy.

Flip the duck breasts and sear the other side for just 2 minutes. Then, pop the skillet into the preheated oven and let the duck roast for 8-10 minutes if you prefer medium-rare. Adjust the time based on your preferred doneness.

While the duck is in the oven, start on the cherry gastrique. In a small saucepan, combine cherries, red wine vinegar, and sugar. Cook this over medium heat, stirring occasionally, until the cherries break down and the mixture thickens into a sauce, which should take around 10 minutes.

For the Brussels sprouts, toss them in a bowl with 2 tablespoons of olive oil, a teaspoon of salt, and a teaspoon of pepper. Spread them out on a baking sheet and roast for about 20 minutes, or until they're tender and have a nice char.

Once the duck is finished roasting, take it out of the oven and let it rest for about 5 minutes. This resting period is essential to lock in the juices. Slice the duck thinly, drizzle with the cherry gastrique, and serve alongside the roasted Brussels sprouts.

Why You'll Love This Recipe

  • Perfect balance of savory and sweet flavors.
  • Quick and easy enough for a weeknight meal.
  • Impressive presentation for guests.
  • Utilizes seasonal ingredients for peak freshness.

Ingredients

Duck breasts - 2 (about 1 pound total)
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Olive oil - 1 tablespoon
Fresh cherries - 2 cups, pitted and halved
Red wine vinegar - 1/4 cup
Sugar - 1/4 cup
Brussels sprouts - 1 pound, halved
Olive oil - 2 tablespoons
Salt - 1 teaspoon
Black pepper - 1 teaspoon

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
3. Season the duck breasts with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat.
5. Place the duck breasts skin-side down in the skillet and sear for 6-8 minutes, or until the skin is crispy and golden brown.
6. Flip the duck breasts and sear the other side for 2 minutes.
7. Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare, or until desired doneness is achieved.
8. Meanwhile, in a small saucepan, combine cherries, red wine vinegar, and sugar. Cook over medium heat until the cherries break down and the sauce thickens, about 10 minutes.
9. For the Brussels sprouts, toss them with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for 20 minutes or until tender and slightly charred.
10. Once the duck is cooked, remove from the oven and let rest for 5 minutes before slicing thinly.
11. Serve the duck breast slices drizzled with cherry gastrique and a side of roasted Brussels sprouts.

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