Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Duck breast with cherry sauce elegantly plated
Crispy duck breast with rich cherry sauce

Pan-Seared Duck Breast with Cherry Pan Sauce

Author: Flavelo
Recipes Main Courses
Duck breast and fruit are a match made in heaven. The thick layer of duck fat renders out during cooking, creating a crispy skin while keeping the meat juicy. This richness is perfectly balanced by the acidity of cherries and the depth of red wine. A modern take on the 'gastrique' technique—elegant, yet quick enough for a weeknight.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 620 kcal
🌍 Cuisine French (Modern)

Ingredients

Equipment Needed

  • Cold skillet (important!)
  • Sharp knife (for scoring)
  • Tongs
  • Small saucepan (optional, can use skillet)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Score the duck skin in a diamond pattern, being careful to cut only the fat, not the meat. Season generously with salt and pepper.

Tip: Scoring increases surface area, allowing more fat to render and crisp up.
2 ✓

Place breasts skin-side down in a COLD skillet. Turn heat to medium. Cook for 6-8 minutes as fat renders and skin turns golden. Drain excess fat as needed.

Tip: Save that liquid gold (duck fat) for roasting potatoes later!
3 ✓

Flip and cook for 2 minutes on the flesh side. Transfer to a 350°F oven for 5-7 minutes (for medium-rare).

Tip: The oven finishes the cooking gently and evenly.
4 ✓

Remove meat to a board and rest for 10 minutes. Prepare the sauce in the same skillet.

Tip: Resting is mandatory! If you cut now, all the juices will run out.
5 ✓

Pour off fat but keep the browned bits. Add wine and balsamic, boil to deglaze. Add stock, honey, thyme, and cherries. Simmer until thickened.

Tip: Reduction concentrates flavors intensely.
6 ✓

Remove from heat and whisk in cold butter cubes (monter au beurre). This makes the sauce glossy.

Tip: Do not boil after adding butter or the sauce will break (separate).
7 ✓

Slice duck thinly against the grain and serve topped with sauce.

Tip: Cutting against the grain ensures tender bites.

Recipe FAQ

Why start with a cold pan?
If you put duck in a hot pan, the skin burns before the fat renders. Starting cold allows the fat to melt out slowly, resulting in thin, crispy skin.
How do I know it's done?
Duck breast is best served medium-rare (rosé). It should feel springy to the touch, like the tip of your nose.

Ingredients

  • 2 whole Duck Breasts (skin-on)
  • 1 cup Cherries (pitted, fresh or frozen)
  • 2/3 cup Dry Red Wine
  • 1/2 cup Chicken or Duck Stock
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Honey
  • 2 tbsp Cold Butter (cubed)
  • 1 tsp Salt
  • 1 tsp Freshly Ground Pepper
  • 2 sprigs Fresh Thyme