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.
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.
2 servings