Seared Duck Breast Halves With Balsamic Cherry Reduction
The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)
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INGREDIENTS
Nutrition- 3
-
- 1⁄2cup white wine
- 2⁄3
Marinade
- 3tablespoons balsamic vinegar
- 2tablespoons honey
- 1teaspoon extra virgin olive oil
- 1⁄2cup chicken stock
- 1 1⁄2
- 1 -2
- 1⁄2teaspoon onion powder
-
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DIRECTIONS
- 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.
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