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A classic restaurant-quality dish made easy at home. Perfectly seared duck breast with crispy skin and juicy, tender meat, draped in a rich, sweet-tart cherry sauce. An elegant main course for any special occasion.
Prepare the Duck
Render and Sear the Duck
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A classic restaurant-quality dish made easy at home. Perfectly seared duck breast with crispy skin and juicy, tender meat, draped in a rich, sweet-tart cherry sauce. An elegant main course for any special occasion.
This french recipe takes 40 minutes to prepare and yields 4 servings. At 127.8 calories per serving with 1.37g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Create the Cherry Sauce
Slice and Serve
Replace cherries with other tart fruits like blackberries, raspberries, or pitted plums. Adjust honey or sugar to balance the sweetness.
Use a good quality Port wine instead of dry red wine for a deeper, sweeter sauce. For a non-alcoholic version, substitute the wine with an equal amount of pomegranate juice and an extra splash of balsamic vinegar.
Add a sprig of fresh rosemary along with the thyme for a more complex, woodsy aroma in the sauce.
Add a pinch of ground cloves or a star anise to the sauce while it simmers for a warm, spiced flavor profile that pairs beautifully with duck.
Duck meat is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Duck provides significant amounts of iron, crucial for preventing anemia and transporting oxygen, and selenium, a powerful antioxidant that supports immune function.
Cherries are packed with antioxidants and anti-inflammatory compounds like anthocyanins, which help protect your cells from damage caused by free radicals.
A single serving of this dish contains approximately 800-850 calories, primarily from the duck breast and its rich, rendered fat.
While high in calories and fat, duck is a great source of protein, iron, and selenium. The skin contains a high amount of fat, but the meat itself is leaner. The cherries provide antioxidants. It's best enjoyed as a special occasion meal in moderation as part of a balanced diet.
Yes, frozen pitted cherries work perfectly for this sauce. You do not need to thaw them before adding them to the pan; just be aware that it might take an extra minute or two for the sauce to come back to a simmer.
The most reliable way is to use an instant-read meat thermometer. For a rosy, pink medium-rare, pull the duck from the pan when the internal temperature reaches 135°F (57°C). The temperature will continue to rise a few degrees as it rests.
Absolutely. You can prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Gently reheat it in a saucepan over low heat before serving. You may need to whisk in a splash of broth or water to reach the desired consistency.
A medium-bodied red wine with good acidity pairs beautifully. A Pinot Noir (the same one you used in the sauce is a great choice), a Burgundy, or a Gamay would complement the rich duck and sweet-tart cherry sauce.