Seared Duck Breast with Cherry Sauce

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Pat the duck breasts dry. Score the skin in a shallow crosshatch without cutting into the meat, then season with ⅝ tsp (4 gr) salt and the black pepper.

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

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the duck skin-side down in a cold oven-safe skillet. Set it over medium heat and cook until the skin is deeply golden, spooning off excess rendered fat as it accumulates.

   Timer: 10 min (fixed)

   Cookware: oven-safe skillet, spoon, tongs

4. Step 4

   Turn the breasts and sear the flesh side over medium heat.

   Timer: 1 min (fixed)

   Cookware: oven-safe skillet, tongs

5. Step 5

   Transfer the skillet to the oven and roast until the thickest part of each breast reaches 74°C.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, oven, oven-safe skillet

6. Step 6

   Move the duck to a clean plate, skin-side up, and let it rest. Carefully return the skillet to the stovetop and leave a thin coating of rendered fat in it.

   Timer: 10 min (fixed)

   Cookware: oven-safe skillet, plate, spoon, tongs

7. Step 7

   Add the shallot and thyme to the skillet. Cook over medium heat until the shallot softens.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Fresh Thyme, 1.0 piece Shallot

   Cookware: oven-safe skillet, spoon

8. Step 8

   Pour in the red wine and scrape up the browned residue. Simmer over medium heat until the wine is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Dry Red Wine

   Cookware: oven-safe skillet, spoon

9. Step 9

   Add the cherries, chicken stock, balsamic vinegar, honey, and remaining ⅜ tsp (2 gr) salt. Simmer over medium heat until the cherries soften and the sauce lightly coats a spoon.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Balsamic Vinegar, 200.0 gr Cherry, 120.0 ml Chicken Stock, 2.0 gr Fine Salt, 15.0 gr Honey

   Cookware: oven-safe skillet, spoon

10. Step 10

    Remove and discard the thyme sprigs. Take the skillet off the heat and stir in the cold butter until the sauce is smooth and glossy.

    Timer: 1 min (fixed)

    Ingredients used: 15.0 gr Unsalted Butter

    Cookware: oven-safe skillet, spoon

11. Step 11

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

    Cookware: Chef Knife, cutting board, plate