Indulge in the rich flavors of Duck Breast with Cherry
Ingredients You'll Need
2 duck breasts, skin on
Salt and pepper to taste
1/2 cup fresh or frozen cherries, pitted
1/4 cup red wine
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon fresh thyme, chopped
1 tablespoon butter
1 tablespoon olive oil (for searing)
Preparing the Duck Breast
Preheat oven to 375°F (190°C).
Score the skin of the duck breasts in a crisscross pattern and season both sides with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the duck breasts skin-side down for 6-8 minutes, or until the skin is golden brown and crispy.
Flip the duck breasts over and transfer the skillet to the oven. Roast for 6-8 minutes for medium-rare or longer for desired doneness.
Making the Cherry Compote
In a small saucepan, combine the cherries, red wine, balsamic vinegar, honey, and thyme.
Simmer over low heat for 8-10 minutes, stirring occasionally, until the cherries soften and the sauce thickens.
Remove from heat and stir in butter to finish the sauce.
Serving
Let the duck breasts rest for 5 minutes before slicing.
Spoon the cherry compote over the sliced duck and serve with roasted potatoes and green beans or asparagus.
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