Duck with Cherry Sauce

Duck with Cherry Sauce

Duck with Cherry Sauce is a luxurious and flavorful dish that combines tender duck breasts with a rich, sweet-tart cherry sauce. This recipe is perfect for special occasions or a romantic dinner at home, offering a sophisticated blend of savory and fruity flavors.

The succulent duck paired with the vibrant cherry sauce creates a dish that is both elegant and deeply satisfying, making it a favorite among those who enjoy gourmet dining experiences.

Ingredients:

• 2 duck breasts, skin-on
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 cup fresh or frozen cherries, pitted and halved
• 1/2 cup chicken broth
• 1/4 cup red wine (such as Pinot Noir or Merlot)
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• 1 tablespoon unsalted butter
• Fresh parsley, chopped (for garnish)

How to Make Duck with Cherry Sauce:

Prepare the Duck Breasts: Score the skin of the duck breasts in a cross-hatch pattern, being careful not to cut into the meat. Season both sides of the duck breasts generously with salt and pepper.

Sear the Duck Breasts: Heat olive oil in a large skillet over medium-high heat. Place the duck breasts in the skillet, skin-side down. Cook for about 6-7 minutes, until the skin is crispy and golden brown. Flip the duck breasts and cook for another 4-5 minutes for medium-rare doneness (adjust cooking time according to your preference). Remove duck breasts from the skillet and let them rest on a cutting board, loosely covered with foil.

Make the Cherry Sauce: In the same skillet, reduce the heat to medium. Add finely chopped shallot and sauté for 2-3 minutes until softened.

Add Cherries and Deglaze: Stir in halved cherries and cook for another 2 minutes, allowing them to release their juices. Pour in chicken broth and red wine, scraping up any browned bits from the bottom of the skillet.

Simmer and Thicken: Stir in balsamic vinegar, honey, and fresh thyme leaves. Let the sauce simmer for 8-10 minutes, or until it has reduced and thickened slightly.

Finish the Sauce: Stir in unsalted butter until melted and well combined. Taste and adjust seasoning with salt and pepper if needed.

Slice and Serve: Slice the rested duck breasts diagonally into thin slices. Arrange slices on a serving plate and spoon the cherry sauce over the top. Garnish with chopped fresh parsley.

Chef’s Note:

Cooking Duck Breasts: For best results, cook duck breasts to medium-rare or medium doneness to ensure they remain tender and juicy. Overcooking can result in tough meat.

Choosing Cherries: Fresh cherries are ideal when in season, but you can also use frozen cherries if fresh ones are not available. Thaw frozen cherries before using and adjust sweetness based on their tartness.

Wine Pairing: This dish pairs wonderfully with a medium-bodied red wine like Pinot Noir or a fruity Merlot.

Nutrition Information (per serving):

• Calories: 400 kcal
• Protein: 25g
• Carbohydrates: 20g
• Fat: 25g
• Sodium: 300mg
• Fiber: 2g

Enjoy this decadent Duck with Cherry Sauce recipe that brings together the richness of duck breast with the sweet and tangy notes of cherries, creating a gourmet dining experience right at your own table!

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