Seared Duck Breast Halves With Balsamic Cherry Reduction
photo by The Flying Chef
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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!
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.
RECIPE SUBMITTED BY
I just (finally!) finished a Ph.D. in poetry-writing, literature, and rhetoric. Love: murder mysteries, travel, old cookbooks, NYT crossword puzzles, black and white movies, autumn leaves, quantum physics, old fiestaware, dinner parties, Belgian and Czech beer, any form of cheese (except fat-free!), a spot of fine whisky, being by myself in any foreign country.