Ingredients
Scale
- 2 duck breasts (approximately 6-8 ounces each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup cherries, pitted (fresh or frozen)
- 1/2 cup chicken stock
- 1/4 cup red wine
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Sprigs of fresh rosemary, for garnish
Instructions
- Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat.
- Season both sides of the duck breasts generously with salt and pepper.
- Place the duck breasts skin-side down in a cold frying pan and gradually increase the heat to medium.
- Render the fat for about 6-8 minutes until the skin is crispy and golden.
- Flip the breasts and cook for an additional 3-4 minutes for medium-rare.
- Transfer the duck to a plate and let it rest for about 5 minutes.
- In the same pan, drain excess fat, leaving about a tablespoon behind.
- Add cherries, chicken stock, red wine, maple syrup, and apple cider vinegar to the pan.
- Bring to a gentle simmer and cook for 5-7 minutes to meld flavors and reduce the sauce.
- If desired, add the cornstarch mixture and simmer for an additional minute for thickness.
- Slice the rested duck breasts and serve topped with the cherry glaze and garnish with rosemary.
Notes
- For a citrus twist, add a splash of lemon juice or zest.
- Adjust the maple syrup for a sweeter sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Fat: 35g
- Carbohydrates: 10g
- Protein: 30g