Duck Breast with Cherry Reduction

Delicately seared and served with a luscious cherry reduction, this dish highlights the natural richness of duck breast. The tangy, sweet sauce complements the crisp skin and tender meat, offering a gourmet experience that’s surprisingly easy to prepare. It’s a perfect choice for a special occasion or a refined dinner at home.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Ingredients

  • 2 duck breasts
  • 1 cup fresh cherries, pitted
  • 1/4 cup red wine
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • Salt and black pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Score the skin of the duck breasts in a crisscross pattern. Season with salt and black pepper.
  2. Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and cook until crispy, about 6 minutes.
  3. Flip the duck breasts and cook for another 4-5 minutes. Remove from the skillet and let rest.
  4. In the same skillet, add cherries, red wine, honey, and balsamic vinegar. Simmer for 10 minutes until the sauce thickens.
  5. Slice the duck breasts and serve with the cherry reduction drizzled on top.
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