Description
A savory dish featuring perfectly seared duck breast topped with a rich cherry reduction, served with crispy roasted potatoes.
Ingredients
Scale
- 2 duck breasts (about 6 oz each)
- 1 cup fresh or frozen cherries, pitted
- 1/4 cup red wine
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 2 medium potatoes, diced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sprig fresh thyme
Instructions
- Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until golden.
- Score the duck breast skin in a crisscross pattern. Season with salt and pepper.
- Heat a skillet over medium heat. Place duck skin-side down and cook for 6-8 minutes until crispy. Flip and cook for 4-5 minutes.
- Remove duck and let rest. In the same skillet, add cherries, red wine, honey, and balsamic vinegar. Simmer until thickened.
- Slice duck and serve with cherry reduction and roasted potatoes.
Notes
- Score the duck skin lightly to avoid cutting into the meat.
- Use a meat thermometer for medium-rare (135°F/57°C).
- Adjust honey for desired sweetness.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Pan-searing, Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 18g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 150mg
Keywords: duck breast, cherry sauce, roasted potatoes, French cuisine