Seared Duck Breast with Cherry-Port Reduction

Name: Seared Duck Breast with Cherry-Port Reduction
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: duck breasts - 2; salt - to taste; black pepper - to taste; cherries - 1 cup, pitted; port wine - 1 cup; shallot - 1, finely chopped; butter - 2 tbsp

Prep 15 minutes | Cook 30 minutes | Intermediate | Serves 2 | French

This exquisite dish marries the rich, succulent flavors of duck with the tangy-sweet notes of cherry and port wine. It's a dish that sings of romance and indulgence, perfect for a cozy dinner that will leave your palate entranced.

What you have

duck breasts - 2
salt - to taste
black pepper - to taste

Shopping list

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cherries - 1 cup, pitted
port wine - 1 cup
shallot - 1, finely chopped
butter - 2 tbsp

cherries - 1 cup, pitted

port wine - 1 cup

shallot - 1, finely chopped

butter - 2 tbsp

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Method

Step 1: Season duck breasts with salt and pepper. Score the skin in a crosshatch pattern.
Step 2: Heat a skillet over medium heat and place the duck breasts skin-side down. Sear for about 8 minutes until the skin is crispy.
Step 3: Flip the duck and cook for another 4-5 minutes for medium-rare. Remove from skillet and let rest.
Step 4: In the same skillet, add shallot and sauté for 2 minutes. Add cherries and port wine, simmering until reduced by half.
Step 5: Stir in butter to finish the sauce. Slice the duck and drizzle sauce over top before serving.

Serving suggestion

Creamy Mashed Potatoes

Pinot Noir

Cook this with Savi