Recipe by quantumgirl
The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)
Top Review by kelly_paperwork
This was excellent! I've never cooked duck before, so I followed the recipe exactly (well, almost - I cooked the breast according to a Gordon Ramsay YouTube video). The sauce pairs very well with the duck, and I will definitely save this recipe. Thank you.
- 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
Directions See How It's Made
- 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.