Pan-Seared Duck Breast with Cherry Sauce
Perfectly crisped duck breast with a sweet-tart cherry reduction sauce. This is one of those recipes that looks like you spent all day in the kitchen, but it honestly comes together so fast. I make this for special occasions and my family is always so impressed.
Why You’ll Love This Recipe
- Ready in about 35 min from start to finish
- Restaurant-quality results at home
- That cherry sauce is absolutely next level
- Perfect for date night or a dinner party
Ingredients
- duck breast
- cherries
- red wine
- shallots
- thyme
- butter
- chicken broth
How to Make It
Start by prepping all your ingredients before you begin cooking – this recipe moves quickly once you get started! Score the duck skin in a crosshatch pattern and season generously. The key is starting it in a cold pan so the fat renders slowly.
Follow the recipe card below for the full step-by-step instructions. I’ve broken it all down so it’s super easy to follow, even for a first timer with duck.
Pan-Seared Duck Breast with Cherry Sauce
Crisp-skinned duck breast with a glossy cherry pan sauce. A restaurant-worthy centerpiece.
Ingredients
Method
- Score the duck skin, season with salt, and place skin side down in a cold pan. Cook over medium until the fat renders and the skin is crisp, about 8 minutes.
- Flip and cook to medium-rare, then rest.
- Pour off most of the fat and add the cherries, wine, honey, and balsamic. Simmer until syrupy.
- Swirl in the butter.
- Slice the duck and serve with the cherry sauce.
Notes
Starting in a cold pan renders the fat for the crispiest skin. Rest the duck before slicing.
