Duck Breast with Cherry Sauce Recipe

Introduction

Duck Breast with Cherry Sauce is a refined and flavorful dish that combines the richness of duck with the tartness of cherries, resulting in a balanced and exquisite meal. This dish is perfect for special occasions, elegant dinners, or when you want to treat yourself to a gourmet experience. The crispy, golden skin of the duck breast is complemented by a luscious, sweet-savory cherry sauce that brings depth to the tender meat. With its striking appearance and incredible taste, Duck Breast with Cherry Sauce is sure to impress anyone at your dinner table.

Ideal for those with an adventurous palate or for cooks looking to expand their culinary skills, this recipe offers an opportunity to create a restaurant-quality meal right at home. In this guide, we’ll walk you through the steps of preparing this delicious dish, share tips for cooking the perfect duck breast, and suggest variations you can try to make this recipe your own.

Why You’ll Love Duck Breast with Cherry Sauce

• Rich, Flavorful Duck: Duck breast is tender and juicy with a flavorful, slightly gamey taste that pairs perfectly with the sweetness of the cherry sauce. The skin crisps up beautifully during cooking, creating an irresistible texture.
• Balance of Sweet and Savory: The combination of cherries, red wine, and balsamic vinegar creates a complex sauce that is both sweet and savory. The addition of honey and a splash of balsamic vinegar gives the sauce a perfect balance of flavors.
• Elegant and Impressive: Duck Breast with Cherry Sauce looks sophisticated and is guaranteed to wow your guests. The vibrant color of the cherry sauce against the golden-brown duck makes for a stunning presentation.
• Perfect for Special Occasions: Whether it’s a romantic dinner, a holiday meal, or a celebratory gathering, this dish is perfect for those times when you want to make a lasting impression with minimal effort.
• Simple Yet Gourmet: While this dish may sound complex, it is made with simple ingredients and a few key techniques, making it accessible for both beginner and experienced cooks.

Preparation and Cooking Time

• Total Time: 40 minutes
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Servings: 2 servings
• Calories per Serving: Around 450-500 calories per serving, depending on the exact ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 450-500 kcal
• Fat: 28-30g
• Carbohydrates: 15-18g
• Protein: 38-42g
• Fiber: 2-3g
• Sugar: 12-15g

Ingredients

For the Duck Breast with Cherry Sauce:

• Two 5- to 6-ounce duck breasts
• Coarse sea salt, such as Maldon (for seasoning)
• 2 teaspoons olive oil
• 1 small shallot, finely diced
• 1/2 cup dry red wine
• 1/4 cup low-sodium chicken stock
• 7 ounces Bing cherries, pitted, stemmed, and halved
• 1 tablespoon balsamic vinegar
• 10 twists on the black pepper mill
• 1 teaspoon honey, preferably orange flower
• 1/2 tablespoon very cold unsalted butter

Step-by-Step Instructions

1. Prepare the Duck Breasts

Start by preparing the duck breasts. Pat them dry with a paper towel to remove any excess moisture. This is important to achieve a crispy skin. Using a sharp knife, score the skin of each duck breast in a crisscross pattern, being careful not to cut into the meat. Scoring the skin allows the fat to render during cooking, which will help crisp up the skin and ensure the meat remains juicy. Season both sides of the duck breasts generously with coarse sea salt and freshly ground black pepper.

2. Sear the Duck Breasts

Heat a large skillet over medium-high heat and add 2 teaspoons of olive oil. Once the oil is hot, add the duck breasts skin-side down. Searing the duck breasts skin-side down first helps render the fat and crisp up the skin. Cook for about 6-7 minutes until the skin is golden brown and crispy. During this time, the fat will melt, and you may need to drain some of it off to avoid overcrowding the pan.

Flip the duck breasts over and reduce the heat to medium. Continue cooking the duck breasts for another 4-5 minutes for medium-rare. For medium, cook for 6-7 minutes. Keep in mind that cooking time may vary depending on the thickness of the duck breasts and your desired level of doneness. For accuracy, you can use a meat thermometer; 135°F (57°C) is ideal for medium-rare, and 145°F (63°C) is perfect for medium.

3. Rest the Duck Breasts

Once the duck breasts are cooked to your liking, transfer them to a plate and let them rest for at least 5 minutes. Resting the meat allows the juices to redistribute, ensuring the duck remains tender and juicy when sliced. While the duck rests, you can prepare the cherry sauce.

4. Make the Cherry Sauce

In the same skillet that you used to cook the duck, remove any excess fat, leaving about a tablespoon of drippings in the pan. Add the finely diced shallot and sauté over medium heat for 2-3 minutes until softened and translucent. The shallots add a subtle sweetness to the sauce and create a flavorful base.

Next, pour in the dry red wine, scraping up any browned bits from the bottom of the pan. This is known as deglazing, and it will help incorporate the rich flavors from the duck into the sauce. Allow the wine to simmer and reduce by half, which should take about 5 minutes.

Once the wine has reduced, add the low-sodium chicken stock and bring the sauce to a simmer. Cook for an additional 3-4 minutes to further reduce and concentrate the flavors. Stir in the Bing cherries and balsamic vinegar, then let the sauce simmer for another 4-5 minutes until the cherries begin to soften and release their juices.

5. Finish the Sauce

Add the honey to the cherry sauce and stir to combine. The honey will add a subtle sweetness that complements the tart cherries and rich wine reduction. Season the sauce with freshly ground black pepper to taste.

Finally, just before serving, remove the pan from the heat and stir in the very cold unsalted butter. This will give the sauce a velvety texture and a luxurious finish. Taste the sauce and adjust the seasoning if necessary.

6. Slice and Serve

Once the duck breasts have rested, slice them against the grain into thin slices. Arrange the sliced duck breasts on a serving plate and spoon the cherry sauce over the top. Garnish with additional fresh herbs or a drizzle of balsamic glaze, if desired. Serve immediately and enjoy!

Tips for Perfect Duck Breast with Cherry Sauce

• Score the Skin Properly: Scoring the skin of the duck breasts allows the fat to render more efficiently, resulting in a crispy texture. Be sure not to cut into the meat itself, as this can cause it to lose moisture.
• Use a Cast Iron Skillet: For the best sear and even heat distribution, use a cast-iron skillet. It helps achieve the golden-brown, crispy skin and retains heat well, ensuring the duck cooks evenly.
• Don’t Overcook the Duck: Duck breast is best served medium-rare to medium. Overcooking it will cause the meat to become dry and tough. Use a thermometer to ensure you hit the perfect temperature.
• Chill the Butter: Cold butter helps emulsify the sauce and gives it a silky, smooth texture. Be sure to cut the butter into small pieces before adding it to the sauce.
• Use Fresh Cherries: Fresh Bing cherries are ideal for this recipe, as they are sweet and firm. If fresh cherries are out of season, you can use frozen cherries, but be sure to thaw and drain them before adding them to the sauce.

Variations of Duck Breast with Cherry Sauce

• Citrus Cherry Sauce: Add a tablespoon of orange or lemon zest to the cherry sauce for a zesty, citrusy twist. This brightens the flavor profile and pairs beautifully with the richness of the duck.
• Spiced Cherry Sauce: For a spiced version of the sauce, add a pinch of cinnamon, cloves, or star anise while simmering the cherries. This adds warmth and depth to the sauce, perfect for cooler months.
• Herb-Infused Sauce: Add a few sprigs of fresh thyme or rosemary to the sauce while it simmers. These herbs pair wonderfully with duck and add an aromatic touch.
• Maple Cherry Sauce: Instead of honey, try adding a tablespoon of pure maple syrup to the sauce for a deep, earthy sweetness that complements the cherries.

Storage and Shelf Life

Duck Breast with Cherry Sauce is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the duck breasts and sauce in a skillet over low heat, ensuring the meat remains tender and the sauce doesn’t separate.

Side Dishes and Pairings for Duck Breast with Cherry Sauce

While Duck Breast with Cherry Sauce is an elegant and rich dish, pairing it with complementary sides can enhance the overall meal:

• Roasted Vegetables: Serve with roasted root vegetables like carrots, parsnips, and sweet potatoes to balance the richness of the duck.
• Mashed Potatoes: Creamy mashed potatoes with garlic and butter are a classic side that complements the tender duck and sweet cherry sauce.
• Wilted Greens: Sautéed spinach or kale with garlic and olive oil adds a fresh and slightly bitter contrast to the sweet sauce.
• Grilled Asparagus: Lightly charred asparagus pairs perfectly with duck, adding a smoky flavor that enhances the savory elements of the dish.
• Rice Pilaf: A simple rice pilaf with toasted almonds and fresh herbs is an excellent base for soaking up the cherry sauce.

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Conclusion

Duck Breast with Cherry Sauce is a luxurious and flavorful dish that combines the tender richness of duck with a sweet and tangy cherry sauce. Whether you’re preparing a special dinner for a loved one or hosting a gourmet dinner party, this dish will impress your guests with its sophistication and elegance. The technique for cooking duck breast and the simple yet exquisite sauce come together to create a meal that’s both delicious and visually stunning.

With a few key steps and simple ingredients, you can create a restaurant-quality dish that’s perfect for any occasion. The tips, variations, and side dish suggestions provided ensure that your meal will be a complete success. Enjoy the decadent combination of duck and cherry sauce – it’s a dish that’s sure to become a new favorite in your cooking repertoire!