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Duck breast with cherry sauce elegantly served
Crispy duck breast with rich cherry sauce

Pan-seared duck breast with cherry sauce

Author: Flavelo
Recipes Main Courses
The marriage of duck breast and fruit was made in heaven. The thick layer of duck fat renders during cooking and browns to a crisp, while the meat remains juicy. The perfect counterpoint to this fatty richness is the acidity of cherries and the depth of red wine sauce. This is a modern version of the 'gastrique' (sugar and vinegar/acid based sauce) technique, which is an elegant yet quick dinner.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 620 kcal
🌍 Cuisine French (Modern)

Ingredients

Equipment Needed

  • Cold frying pan (important!)
  • Sharp knife (for scoring)
  • Tongs
  • Small saucepan (for the sauce)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Score the skin of the duck breast diagonally (into a diamond pattern), but be careful to cut only through the fat, not the meat! Season both sides with salt and pepper.

Tip: Scoring increases the surface area, so more fat can render out and the skin will be crispier.
2 ✓

Place the breasts skin-side down in a COLD frying pan. Turn the heat to medium. Cook for about 6-8 minutes until most of the fat renders and the skin is golden brown. Continuously pour off the rendered fat.

Tip: Rendered duck fat is gold dust, save it for later (e.g. for roasting potatoes)!
3 ✓

Flip the meat and cook the other side for 2 minutes. Then place in an oven preheated to 180°C for 5-7 minutes (for rosé).

Tip: The oven finishes the heat treatment evenly.
4 ✓

Remove the meat to a board and rest for 10 minutes. Meanwhile, make the sauce in the same pan.

Tip: Resting is mandatory! If you slice it now, all the juices will run out.
5 ✓

Pour the fat out of the pan, but leave the browned bits. Pour in the wine and balsamic vinegar, boil and scrape the bottom. Add the stock, honey, thyme and cherries. Cook until thickened.

Tip: Reduction concentrates the flavours.
6 ✓

Remove from the heat and stir in the cold butter cubes (mounting). This makes the sauce glossy and creamy.

Tip: Butter emulsifies the sauce, but only if it's not boiling, otherwise the oil will separate.
7 ✓

Slice the duck thinly and serve covered with the sauce.

Tip: Always slice perpendicular to the grain for a tender bite.

Recipe FAQ

Why start in a cold pan?
If you put it in a hot pan, the skin burns suddenly and the fat stays inside. Starting cold allows time for the fat to slowly render (melt out), resulting in thin and crispy skin.
How do I know the duck is done?
Duck breast is best 'rosé' (pink), i.e. medium cooked. It should feel springy to the touch, like the tip of your nose.

Ingredients

  • 2 whole Duck breasts (skin-on)
  • 200 g Cherries (pitted, fresh or frozen)
  • 150 ml Red wine (dry)
  • 100 ml Chicken or duck stock
  • 15 ml Balsamic vinegar
  • 20 g Honey
  • 30 g Butter (cold, cubed)
  • 5 g Salt
  • 5 g Freshly ground black pepper
  • 2 sprigs Fresh thyme