Pan-Seared Duck Breast with Cherry Sauce

Instructions

1. Step 1

   Pat the duck breasts dry. Score the skin in a shallow crosshatch without cutting into the meat, then season both sides with the salt and black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Duck Breast, 9.0 gr Fine Salt, 2.0 gr Ground Black Pepper

   Cookware: Chef Knife, cutting board

2. Step 2

   Arrange the seasoned breasts skin-side down in a cold skillet. Set over medium heat and cook until the skin is deeply golden and much of the fat has rendered.

   Timer: 10 min (fixed)

   Cookware: skillet, tongs

3. Step 3

   Turn the breasts and cook the flesh side over medium heat until the thickest part reaches 74°C.

   Timer: 7 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

4. Step 4

   Transfer the duck to a clean plate, skin-side up, and rest before slicing.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

5. Step 5

   Carefully pour the rendered fat into a heatproof bowl, leaving a thin coating in the skillet. Add the shallot and cook over medium heat until softened.

   Timer: 2 min (fixed)

   Ingredients used: 50.0 gr Shallot

   Cookware: Heatproof Bowl, skillet, wooden spoon

6. Step 6

   Add the red wine, scrape up the browned bits, and boil over medium heat until reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 180.0 ml Dry Red Wine

   Cookware: skillet, wooden spoon

7. Step 7

   Stir in the chicken stock, cherries, thyme, honey, and balsamic vinegar. Simmer over medium heat until the cherries soften and the sauce lightly coats a spoon.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Balsamic Vinegar, 300.0 gr Cherry, 180.0 ml Chicken Stock, 15.0 gr Honey, 4.0 piece Thyme

   Cookware: skillet, wooden spoon

8. Step 8

   Remove the thyme sprigs. Reduce the heat to low and stir in the cold butter until the sauce is glossy.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Butter

   Cookware: skillet, wooden spoon

9. Step 9

   Slice the rested duck breasts across the grain and serve with the warm cherry sauce.

   Timer: 2 min (fixed)

   Cookware: Chef Knife, cutting board, plate