Duck Breast Cherry Port Wine Reduction

Duck Breast Cherry Port Wine Reduction

This elegant dish features juicy duck breasts paired with a luscious cherry port wine reduction, perfect for special occasions or cozy dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: French

Calories: 900

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces duck breasts Look for breasts with a good layer of fat for crispy skin.
1 cup fresh cherries (pitted) Use fresh cherries, or frozen if out of season.
1/2 cup port wine Substitute with red wine if necessary.
2 tbsp honey Maple syrup can be used as a substitute for a different sweetness.
1 tbsp balsamic vinegar Apple cider vinegar can be substituted for a different tang.
1 tbsp butter Use unsalted butter for better control over salt.
to taste Salt and pepper Season generously.
to taste Fresh thyme Dried thyme can be used in lesser amounts.

Method

Preparation

Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season each breast generously with salt and pepper.
Place the seasoned duck breasts skin-side down in a cold skillet.

Cooking Duck

Turn the heat to medium and cook the duck for about 10-12 minutes.
Once the skin is golden brown and crispy, flip the duck breasts and cook for an additional 4 minutes for medium-rare.
Remove the duck from the skillet and let it rest for about 5 minutes.

Making the Sauce

In the same skillet, add the pitted cherries, port wine, honey, and balsamic vinegar.
Simmer for about 5 minutes until it reduces and thickens. Stir in the butter.

Serving

Slice the rested duck breasts into medallions and arrange them on plates.
Spoon the cherry port wine reduction over the duck and serve warm.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, wrap tightly and use within 1-2 months. Reheat gently on the stovetop or in the microwave.