This dish is a modern bistro classic. Duck breast, prized for its tender, rosy meat and rich flavor, is pan-seared until the skin is deeply crisped and golden. The luscious cherry port sauce is both tangy and sweet, with deep notes from reduced port wine and a touch of balsamic vinegar. It’s an ideal special-occasion dish that delivers restaurant-level flavor at home.
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Score the duck skin in a crisscross pattern, being careful not to cut into the meat.
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Pat dry, season generously with salt, pepper, and herbs if using.
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Let sit at room temperature for 10–15 minutes before cooking.
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Place the duck breasts skin side down in a cold, dry skillet.
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Turn heat to medium and slowly render the fat for 6–8 minutes, pressing gently with a spatula.
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Once the skin is golden and crisp, flip and sear the flesh side for 2–3 minutes.
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For medium-rare: internal temp should be 130–135°F (55–57°C).
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Transfer to a plate, tent loosely with foil, and rest for 5–10 minutes.
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Discard most of the duck fat (save for potatoes!), leaving about 1 tsp in the pan.
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Sauté the shallot over medium heat until translucent (~2 minutes).
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Add the port wine, scraping up brown bits. Simmer to reduce by half.
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Stir in the chicken stock, cherries, balsamic vinegar, and optional honey.
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Simmer until slightly thickened (~8–10 minutes). Finish with cold butter, whisked in to create a glossy sauce.
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Slice the duck breast diagonally against the grain.
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Plate with a spoonful of cherry port sauce over or beside the duck.
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Garnish with fresh thyme or microgreens if desired.
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Sides: Roasted fingerling potatoes, buttery polenta, or sautéed greens
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Wine: A glass of Pinot Noir or Merlot pairs beautifully
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Presentation Tip: Fan the sliced duck and drizzle sauce around, not over, to show off the crisp skin
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For extra-crispy skin, refrigerate uncovered overnight to dry the skin before cooking.
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Frozen cherries work just as well; just thaw and drain before using.
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Save rendered duck fat—it’s incredible for crispy potatoes or vegetables.
Ingredients
Directions
-
Score the duck skin in a crisscross pattern, being careful not to cut into the meat.
-
Pat dry, season generously with salt, pepper, and herbs if using.
-
Let sit at room temperature for 10–15 minutes before cooking.
-
Place the duck breasts skin side down in a cold, dry skillet.
-
Turn heat to medium and slowly render the fat for 6–8 minutes, pressing gently with a spatula.
-
Once the skin is golden and crisp, flip and sear the flesh side for 2–3 minutes.
-
For medium-rare: internal temp should be 130–135°F (55–57°C).
-
Transfer to a plate, tent loosely with foil, and rest for 5–10 minutes.
-
Discard most of the duck fat (save for potatoes!), leaving about 1 tsp in the pan.
-
Sauté the shallot over medium heat until translucent (~2 minutes).
-
Add the port wine, scraping up brown bits. Simmer to reduce by half.
-
Stir in the chicken stock, cherries, balsamic vinegar, and optional honey.
-
Simmer until slightly thickened (~8–10 minutes). Finish with cold butter, whisked in to create a glossy sauce.
-
Slice the duck breast diagonally against the grain.
-
Plate with a spoonful of cherry port sauce over or beside the duck.
-
Garnish with fresh thyme or microgreens if desired.
-
Sides: Roasted fingerling potatoes, buttery polenta, or sautéed greens
-
Wine: A glass of Pinot Noir or Merlot pairs beautifully
-
Presentation Tip: Fan the sliced duck and drizzle sauce around, not over, to show off the crisp skin
-
For extra-crispy skin, refrigerate uncovered overnight to dry the skin before cooking.
-
Frozen cherries work just as well; just thaw and drain before using.
-
Save rendered duck fat—it’s incredible for crispy potatoes or vegetables.