Cherry-Glazed Duck Breast (Printable Page)
# What You Need:
→ Meats
01 -
4 boneless duck breasts (about 180 g each), skin on
→ Cherry Glaze
02 -
1 cup (150 g) fresh or frozen cherries, pitted and halved
03 -
2 tbsp cherry preserves or jam
04 -
1/2 cup (120 ml) dry red wine
05 -
1 tbsp balsamic vinegar
06 -
2 tsp honey
07 -
1 tsp fresh thyme leaves
08 -
1 small shallot, finely chopped
09 -
1 tsp cornstarch (optional, for thickening)
10 -
Salt and black pepper, to taste
→ Garnish (optional)
11 -
Fresh thyme sprigs
12 -
Extra cherries, halved
# How to Make It:
01 -
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
02 -
Place the duck breasts, skin side down, in a cold, dry skillet. Turn the heat to medium and cook for 6–8 minutes until the skin is golden and crisp. Flip and cook for another 3–5 minutes for medium-rare, or longer to desired doneness. Remove to a plate, cover loosely, and let rest.
03 -
Discard excess fat from the skillet, leaving about 1 tablespoon. Add the chopped shallot and sauté for 1 minute.
04 -
Add cherries, cherry preserves, red wine, balsamic vinegar, honey, and thyme. Simmer over medium heat for 6–8 minutes, stirring occasionally, until cherries are soft and sauce is slightly reduced.
05 -
If a thicker sauce is desired, dissolve cornstarch in 2 teaspoons of water and stir into the sauce. Simmer for 1–2 minutes until thickened.
06 -
Slice the rested duck breasts and arrange on plates. Spoon the warm cherry glaze over the top. Garnish with thyme sprigs and extra cherries if desired.
# Helpful Tips:
01 -
Substitute chicken breast for duck if preferred, adjusting cooking time as needed.
02 -
Serve with roasted potatoes, polenta, or a fresh summer salad.
03 -
A Pinot Noir or Merlot pairs beautifully with this dish.