Prep 20 mins
Cook 15 mins
The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)
- 4 boneless skinless duck breast halves
- 3 teaspoons extra virgin olive oil, divided
- salt, to taste
- 1⁄2 cup white wine
- 2⁄3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon extra virgin olive oil
- 1⁄2 cup chicken stock
- 1 1⁄2 tablespoons fresh sage, chopped
- 1 -2 garlic clove, peeled and minced
- 1⁄2 teaspoon onion powder
- fresh ground pepper, to taste
- To prepare marinade, whisk balsamic vinegar through pepper together until combined.
- Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
- Remove duck from marinade; reserve marinade.
- Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
- Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
- Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
- Remove to platter and keep warm.
- Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
- Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
- Taste and adjust for seasoning if needed.
- Pour reduction (sauce) over duck and serve at once.
Fixed this for dinner tonight...totally awesome sauce! Wouldn't change a thing. Except to make more sauce next time. I'm not a big fan of sage, but I have a sage plant, and used it anyway. I was afraid that the sage flavor would overwhelm the sauce, but it didn't. Fantastic. Sauce also great with carrots and sweet potatoes. I usually use a raspberry sauce for duck, but wanted something different, and didn't have any raspberries anyway. LOL Five stars for you!
Wonderful! I used white balsamic vinegar to go with the white wine, then found out I didn't have any white wine. I used red instead, and it was still fantastic. I kept the sides simple since this dish is so good; fresh green beans and mashed potatoes.
Delicious recipe and very easy to make. The sauce really complimented the duck and made the whole thing yummy. Will definately be making this again. Five Stars