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.
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
2 servings