duck-breast

duck-breast recipe on DishRoll

Ingredients

• 1 4 duck breasts
• 2 1 cup fresh or frozen cherries, pitted
• 3 ½ cup red wine
• 4 2 tbsp sugar
• 5 1 tbsp balsamic vinegar
• 6 1 sprig fresh thyme
• 7 1 tbsp butter
• 8 Salt & black pepper

Instructions

1. 1
   Score the duck fat in a crosshatch pattern (do not cut through to the meat). Season generously with salt and pepper.
2. 2
   Place duck fat-side down in a cold (not preheated) skillet. Heat to medium and cook 12–15 min, rendering fat until crispy.
3. 3
   Flip and cook 4–6 min for medium-rare (internal temp 135°F). Rest on a rack 8 min.
4. 4
   Pour off most of the duck fat. Sauté cherries with sugar 2 min. Add wine, balsamic, and thyme. Reduce 5 min until syrupy. Swirl in butter.
5. 5
   Slice duck on the diagonal, fan out on plate, spoon cherry reduction over top.