french

Seared Duck Breast with Cherry Shallot Pan Sauce

Name: Seared Duck Breast with Cherry Shallot Pan Sauce
Yield: 1 serving
Cuisine: french
Ingredients: 308 g duck breast, skin-on; 195 g cherries, pitted; 73 g shallot, minced; 130 g chicken stock, low sodium; 19 g red wine vinegar; 13 g butter; 2 g salt; 2 g black pepper

This simmered dish pairs duck breast, skin-on with shallot, minced, cherries, pitted and chicken stock, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

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Set your calorie target 650 kcal

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Estimated macros per portion

67 g Protein

38 g Carbohydrates

23 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

308g duck breast, skin-on 379 kcal
195g cherries, pitted 98 kcal
73g shallot, minced 53 kcal
130g chicken stock, low sodium 8 kcal
19g red wine vinegar 16 kcal
13g butter 93 kcal
2g salt 0 kcal
2g black pepper 5 kcal

Cooking instructions

duck breastsaltblack pepper
Score the duck skin in a crosshatch pattern (do not cut into the meat). Season with salt and pepper.
duck breast
Place duck skin-side down in a cold skillet. Turn heat to medium and render fat 8-10 minutes, pouring off excess fat as needed.
Flip and sear the meat side 2-4 minutes to medium-rare/medium. Remove to a plate and rest 5 minutes.
shallot
Pour off all but about 1 teaspoon of fat. Add shallot and cook 1 minute.
cherrieschicken stockred wine vinegar
Add cherries and red wine vinegar; cook 1 minute. Add chicken stock and simmer 2-3 minutes until glossy.
duck breastcherries
Slice duck and spoon the cherry sauce over the top.