Duck Breasts With Balsamic Cherry Glaze

Recipe by Mercy
READY IN: 45mins




  • For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
  • Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
  • With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
  • Season the duck breasts with the salt and pepper.
  • Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
  • Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
  • Momentarily remove the duck from the pan and set the duck aside.
  • Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
  • Transfer the sage to paper towels to drain.
  • Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
  • Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
  • Remove the duck from the pan and slice the breasts crosswise or diagonally.
  • For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.