This elegant main features perfectly seared duck breast with irresistibly crispy skin and a succulent, medium-rare interior. The rich meat is balanced by a luscious cherry-red wine sauce — slightly sweet, slightly tart, and deeply savory. A classic French bistro-style dinner that’s surprisingly easy to make at home.
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Pat the duck breasts dry. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
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Season generously with salt and pepper.
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Place duck breasts skin-side down in a cold skillet (no oil needed). Turn heat to medium.
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Cook slowly for 6–8 minutes until the fat renders and the skin is golden and crisp.
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Flip and cook the flesh side for 3–4 minutes for medium-rare (internal temp ~130°F/54°C).
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Transfer to a plate to rest, skin side up. Tent with foil.
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In the same skillet, pour off excess fat, leaving about 1 tablespoon.
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Sauté the shallot over medium heat for 1 minute until softened.
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Add cherries, red wine, balsamic, and honey. Bring to a boil, then reduce to a simmer.
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Cook 8–10 minutes until thickened slightly. Mash some cherries with a spoon.
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Remove from heat, stir in butter, and season to taste.
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Slice duck thinly across the grain.
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Fan the slices on each plate and spoon warm cherry sauce over the top.
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Creamy mashed potatoes or parsnip purée
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Roasted asparagus or sautéed green beans
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A glass of red Burgundy or Pinot Noir for the perfect pairing
Ingredients
Directions
-
Pat the duck breasts dry. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
-
Season generously with salt and pepper.
-
Place duck breasts skin-side down in a cold skillet (no oil needed). Turn heat to medium.
-
Cook slowly for 6–8 minutes until the fat renders and the skin is golden and crisp.
-
Flip and cook the flesh side for 3–4 minutes for medium-rare (internal temp ~130°F/54°C).
-
Transfer to a plate to rest, skin side up. Tent with foil.
-
In the same skillet, pour off excess fat, leaving about 1 tablespoon.
-
Sauté the shallot over medium heat for 1 minute until softened.
-
Add cherries, red wine, balsamic, and honey. Bring to a boil, then reduce to a simmer.
-
Cook 8–10 minutes until thickened slightly. Mash some cherries with a spoon.
-
Remove from heat, stir in butter, and season to taste.
-
Slice duck thinly across the grain.
-
Fan the slices on each plate and spoon warm cherry sauce over the top.
-
Creamy mashed potatoes or parsnip purée
-
Roasted asparagus or sautéed green beans
-
A glass of red Burgundy or Pinot Noir for the perfect pairing