Seared Duck Breast Halves With Balsamic Cherry Reduction

Recipe by quantumgirl
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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