Description
A rich and savory duck breast paired with a luscious cherry sauce that creates a balanced dish perfect for special occasions.
Ingredients
Scale
- 2 duck breasts
- Salt and pepper, to taste
- 1 cup fresh or frozen cherries, pitted
- 1/2 cup chicken broth
- 1/4 cup red wine
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- Fresh thyme, for garnish
Instructions
- Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- Season both sides generously with salt and pepper to enhance flavor.
- Place the duck breasts skin-side down in a cold skillet.
- Turn the heat to medium and cook for 8 minutes or until the skin is crispy and golden brown.
- Flip the duck breasts and cook for an additional 4 minutes to reach medium-rare doneness.
- Remove from the skillet and let rest for 5 minutes to allow juices to redistribute.
- Carefully drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
- Add the cherries, chicken broth, red wine, honey, and balsamic vinegar to the skillet.
- Bring the mixture to a simmer over medium heat and cook for 7 minutes, stirring occasionally, until the sauce thickens and the cherries soften.
- Slice the rested duck breasts into thin strips.
- Plate the duck and generously drizzle the cherry sauce over the top.
- Garnish with fresh thyme sprigs. Serve alongside roasted potatoes or a fresh green salad for a complete meal.
Notes
For people with diabetes, consider using sugar substitutes like stevia or monk fruit instead of honey to keep the dish low in sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg