Pan-Seared Duck Breast with Cherry and Red Wine Sauce
This pan-seared dish pairs duck breast with dry red wine, fresh cherries and shallot. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
287g duck breast (skin-on)353 kcal
215g fresh cherries (pitted)108 kcal
144g dry red wine118 kcal
42g shallot (minced)30 kcal
12g honey36 kcal
2.39 tsp (12g) sherry vinegar2 kcal
2g fresh thyme2 kcal
0.6 tsp (1g) salt0 kcal
0.3 tsp (1g) black pepper2 kcal
Cooking instructions
duck breast (skin-on)saltblack pepper
Score the duck skin in a crosshatch pattern without cutting into the meat. Season with salt and pepper.
duck breast (skin-on)
Place duck skin-side down in a cold skillet. Turn heat to medium and render fat 8-10 minutes until skin is deeply golden; pour off excess fat as needed.
duck breast (skin-on)
Flip duck and cook 3-5 minutes to medium (or to preference). Remove to rest 8 minutes.
fresh cherries (pitted)dry red wineshallot (minced)honey
In the same pan, saute shallot in 1 tsp of the rendered fat for 1 minute. Add cherries, red wine, and honey; simmer 4-6 minutes until syrupy.
sherry vinegarfresh thyme
Stir in sherry vinegar and thyme. Taste and adjust seasoning.
duck breast (skin-on)fresh cherries (pitted)
Slice duck and spoon cherry sauce over.
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