Seared Duck Breast Halves With Balsamic Cherry Reduction

quantumgirl's Note:

The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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)

Marinade

• 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:

1. To prepare marinade, whisk balsamic vinegar through pepper together until combined.
2. Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
3. Remove duck from marinade; reserve marinade.
4. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
5. Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
6. Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
7. Remove to platter and keep warm.
8. Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
9. Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
10. Taste and adjust for seasoning if needed.
11. Pour reduction (sauce) over duck and serve at once.

Reviews

[Chef #315479]

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.

[Chef #724993]

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

[The Flying Chef]

I made this last night and both my husband and I thouroughly enjoyed it. It was very simple to prepare and the flavours complimented each other. I have only given 4 instead of 5 stars as we live near France and I buy magret of duck once a week as it is very inexpensive. You can imagine how many duck recipes, my own and other peoples I have tried. My rating reflects this, as we think there are better suaces that compliment duck. If I hadn't tried so many duck recipes, I would probably have given 5 stars as I would have nothing to compare it with. I followed the recipe exactly, except I bought duck with the skin on, both my husband and I love the crispy skin of a duck. I served mine with marinated, roasted aspargus and mashed parsnips it was delicious. I will definitely be making again. Thanks for posting.