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Pan-Seared Duck Breast Recipe

$34 Main Course

About This Dish

Our pan-seared duck breast showcases the rich, succulent flavor of premium duck with crispy skin and tender, perfectly cooked meat. Served with a sweet and tart cherry sauce and seasonal roasted vegetables, this dish represents elegant French-inspired cuisine.

Prep Time

25 minutes

Cook Time

25 minutes

Serves

4 people

Ingredients

For the Duck:

  • 4 duck breasts (6 oz each), skin on
  • Salt and freshly ground black pepper
  • 2 sprigs fresh thyme
  • 2 cloves garlic, crushed

For the Cherry Sauce:

  • 1 cup fresh or frozen cherries, pitted
  • 1/2 cup red wine
  • 1/4 cup chicken stock
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons cold butter

For the Vegetables:

  • 1 lb baby potatoes, halved
  • 2 large carrots, cut into batons
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • Fresh herbs for garnish

Instructions

  1. Prepare duck: Score the duck skin in a crosshatch pattern, cutting through fat but not into meat. Season generously with salt and pepper.
  2. Start vegetables: Preheat oven to 425°F. Toss potatoes and carrots with olive oil, salt, and pepper. Roast for 20 minutes.
  3. Cook duck: Place duck breasts skin-side down in a cold pan. Cook over medium heat for 8-10 minutes until skin is golden and crispy.
  4. Flip and finish: Flip duck, add thyme and garlic to pan. Cook 4-6 minutes more for medium-rare (135°F internal temperature).
  5. Rest duck: Remove duck to a warm plate and tent with foil. Let rest for 10 minutes.
  6. Make sauce: In the same pan, add cherries, wine, stock, honey, and vinegar. Simmer until reduced by half. Whisk in cold butter.
  7. Finish vegetables: Add asparagus to roasted vegetables for the last 8 minutes of cooking.
  8. Serve: Slice duck breast diagonally and serve with cherry sauce and roasted vegetables.

Chef's Tips

  • Start duck in a cold pan to render fat slowly for crispy skin
  • Don't move the duck while skin is crisping
  • Use a meat thermometer for perfect doneness
  • Save the rendered duck fat for roasting potatoes
  • Let duck rest to redistribute juices
  • Pair with a bold red wine like Pinot Noir