Duck breast is one of the most luxurious proteins you can prepare at home, and when paired with the right wine, it creates a dining experience that rivals the finest restaurants. This recipe for pan-seared duck breast with cherry reduction showcases the meat's rich, gamey flavor while the tart sweetness of cherries provides the perfect counterpoint.
Wine Pairing
Recommended: Pinot Noir from Burgundy or Oregon
The silky tannins and bright acidity of Pinot Noir complement the richness of duck perfectly, while its red fruit notes echo the cherry reduction.
Ingredients
For the Duck:
- 2 duck breasts (about 8 oz each)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
For the Cherry Reduction:
- 1 cup fresh or frozen cherries, pitted
- 1/2 cup Pinot Noir
- 1/4 cup chicken stock
- 2 tbsp honey
- 1 tbsp butter
- 1 tsp balsamic vinegar
Instructions
- Prepare the duck: Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper on both sides.
- Sear the duck: Place duck breasts skin-side down in a cold pan. Turn heat to medium and cook for 8-10 minutes, rendering the fat. The skin should be golden and crispy.
- Finish cooking: Flip the duck, add olive oil, thyme, and garlic. Cook for 3-4 minutes for medium-rare. Remove and rest for 5 minutes.
- Make the reduction: In the same pan, remove excess fat. Add cherries, wine, and stock. Simmer for 5 minutes until cherries break down.
- Finish the sauce: Add honey and balsamic vinegar. Reduce by half, then swirl in butter. Season to taste.
- Serve: Slice duck breasts on the bias and arrange on plates. Drizzle with cherry reduction and serve immediately.
Chef's Tips
- • Start with a cold pan to properly render the duck fat
- • Don't skip the resting period - it keeps the meat juicy
- • Save the rendered duck fat for roasting potatoes
- • For medium doneness, cook an additional 2 minutes after flipping