Pan-Seared Duck Breast with Cherry Sauce

Instructions

1. 1

   Score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat — this allows the fat to render completely. Season aggressively with salt and pepper on both sides. Place duck breasts skin-side DOWN in a cold skillet (starting cold allows fat to render slowly). Turn heat to medium.

2. 2

   Cook skin-side down for 12–15 minutes without touching, as the fat slowly renders and the skin turns deeply golden and crispy. Pour off excess fat every 5 minutes (save it — duck fat is liquid gold for cooking). Flip and cook flesh-side down for 4–5 minutes for medium-rare (135°F internal). Rest 5 minutes tented with foil — resting is non-negotiable for duck.

3. 3

   While duck rests, drain most fat from the pan. Over medium-high heat, add red wine and let it bubble and reduce by half, scraping up the fond. Add chicken broth, balsamic vinegar, cherries, thyme, and honey. Simmer 5–8 minutes until the cherries soften and the sauce reduces to a glossy syrup.

4. 4

   Finish the sauce by swirling in 1 tablespoon cold butter — this enriches the sauce and makes it glossy. Slice duck against the grain at an angle. Fan over the plate and spoon cherry sauce over the top.