Seared Duck Breast Halves With Balsamic Cherry Reduction

5.00 (6)
⏱ 35 mins 🍽 4 serving(s) 🏷 Duck Breasts

This sophisticated dish features duck breast halves marinated in a blend of balsamic vinegar, honey, and sage, then pan-seared until golden. The reserved marinade is simmered with fresh cherries and white wine to create a glossy, flavourful reduction sauce. The entire process, from marinade to finished sauce, is streamlined for an impressive result. Perfect for a special dinner, it yields four servings.

Seared Duck Breast Halves With Balsamic Cherry Reduction

Ingredients

  • 4 boneless skinless duck breast halves
  • 3 teaspoons extra virgin olive oil, divided
  • salt, to taste
  • 1/2 cup white wine
  • 2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon extra virgin olive oil
  • 1/2 cup chicken stock
  • 1 1/2 tablespoons fresh sage, chopped
  • 1 -2 garlic clove, peeled and minced
  • 1/2 teaspoon onion powder
  • fresh ground pepper, to taste

Method

  1. Combine the balsamic vinegar, honey, 1 teaspoon of olive oil, chicken stock, sage, garlic, onion powder, and pepper to make the marinade.
  2. Place the duck breast halves in the marinade within a covered dish and refrigerate for 2-10 hours, turning them now and then.
  3. Take the duck out of the marinade, ensuring you keep the marinade for later.
  4. Use paper towels to dry the duck breasts thoroughly, then coat them on all sides with one teaspoon of olive oil and season with salt.
  5. Warm 2 teaspoons of olive oil in a heavy skillet until it just begins to smoke.
  6. Cook the duck breast halves for 3 minutes on each side until they achieve a golden brown colour.
  7. Transfer the cooked duck to a platter and keep it warm.
  8. Increase the heat, pour the wine into the skillet and boil it while scraping up any browned bits.
  9. Stir in the saved marinade and the cherries, cooking and stirring frequently for several minutes until the sauce reduces by about half.
  10. Check the sauce's seasoning and adjust it if necessary.
  11. Spoon the finished reduction over the warm duck breasts and serve immediately.

Nutrition (per serving)

Sodium48100 mg

Recipe details

CategoryDuck Breasts
Authorquantumgirl