Pan-Seared Duck Breast with Cherry Reduction

Indulge in this succulent pan-seared duck breast, perfectly paired with a rich cherry reduction sauce. This dish combines the savory richness of duck with the sweet-tart notes of cherries, creating a gourmet experience right in your kitchen.

Steps

1. Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. 2. Season the duck breast generously with salt and pepper. 3. Place the duck breast skin-side down in a cold, dry skillet and turn the heat to medium. This will help render the fat slowly. 4. Cook for about 6-8 minutes until the skin is golden brown and crispy. 5. Flip the duck breast and cook for another 3-4 minutes for medium-rare doneness. Adjust cooking time for desired doneness. 6. Remove the duck from the skillet and let it rest for 5 minutes. 7. In the same skillet, drain excess fat, leaving about 1 tablespoon. 8. Add cherries, red wine, honey, and balsamic vinegar. Simmer for about 5 minutes until the sauce thickens slightly. 9. Finish with butter, stirring until melted and combined. 10. Slice the duck breast and serve drizzled with cherry reduction and garnished with fresh thyme.

1 duck breast (about 6 oz) Salt and pepper, to taste 1/2 cup fresh or frozen cherries, pitted 1/4 cup red wine 1 teaspoon honey 1 teaspoon balsamic vinegar 1 tablespoon butter Fresh thyme, for garnish