Seared Duck Breast with Cherry-Port Reduction

Seared Duck Breast with Cherry-Port Reduction

Ingredients (per 2 portions):

• 2 duck breasts (skin on) 
• 1 cup pitted cherries (fresh or frozen) 
• ½ cup port wine 
• 1 tbsp balsamic vinegar 
• 1 tsp butter 
• Salt & cracked black pepper 

Method:

1. Score duck skin in a crisscross pattern (don’t cut into flesh). 
2. Season with salt & pepper. Place skin-side down in a cold pan. 
3. Slowly render fat on medium-low until skin is crisp, ~6–8 min. Flip and cook 2–3 min more (internal temp ~135°F for medium-rare). 
4. Remove duck, rest 5–7 min. 
5. In same pan, deglaze with port, add cherries & balsamic. Reduce until syrupy. Whisk in butter. 

Pro Tip: Rest duck before slicing thinly against the grain. Save rendered duck fat for potatoes.

Plating Idea: Fan slices over parsnip purée, drizzle cherry-port sauce, garnish with microgreens.