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Sliced pink duck breast topped with glossy dark cherry sauce, roasted potatoes, and mushrooms on a blue floral porcelain plate
French

Duck Breasts with Black Cherries

⏱️
👥 2 servings

"Elevate your weeknight dinner or special occasion with pan-seared duck breasts topped with a luscious black cherry sauce. This elegant dish is surprisingly easy to master, yielding crispy skin and juicy, pink meat. Pair it with roasted potatoes and mushrooms for a restaurant-worthy meal."

🥗 Ingredients (5 items)

Method 5 Steps

  1. 1

    In a small saucepan, cook the cherries with 2 tbsp brown sugar, a sprinkle of salt and black pepper, and 1 tbsp sweet chili sauce (or 1 tsp garlic powder and a sprinkle of cayenne pepper) until softened and a thick red sauce forms. Remove from heat and set aside.

  2. 2

    Pour white vinegar over the duck breasts, rub it in, rinse under cold water, and pat dry. This step removes any gamey odor.

  3. 3

    Score the skin in a crosshatch pattern (without cutting into the flesh) and season with salt and black pepper.

  4. 4

    Place skin-side down in a cold frying pan over medium heat (no oil needed). Cook until the skin is golden and crisp (8-10 minutes), rendering much of the fat (save excess for later use). Flip and cook 10-15 minutes more for medium-rare to medium doneness.

  5. 5

    Rest the breasts in a warm place for 5 minutes, then slice and serve topped with the cherry sauce.

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