Duck Breast with Cherry Sauce: A Date Night Classic for Two
Indulge in the luxurious flavors of Duck Breast with Cherry Sauce, a quintessential date-night dish that is sure to impress. The rich, tender duck breast pairs perfectly with a sweet and tangy cherry sauce, creating a balance of flavors that tantalizes the palate. Ideal for couples looking to elevate their dining experience at home, this recipe promises a restaurant-quality meal that embodies elegance and romance. Whether it’s a special anniversary or an intimate evening together, this dish will make the night unforgettable.
Equipment
- Cast iron skillet (or oven-safe frying pan)
- Saucepan
- Tongs
- Instant-read thermometer
- Sharp Knife
- Cutting board
- Small bowl for sauce ingredients
Ingredients
For the Duck Breast:
- 2 duck breasts
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp fresh thyme leaves
For the Cherry Sauce:
- 1 cup fresh or frozen cherries pitted
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/4 cup red wine
- 1/4 cup chicken or vegetable broth
- 1 tsp fresh thyme leaves
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preparing the Duck Breast. Score the skin of the duck breasts: Using a sharp knife, lightly score the skin in a crisscross pattern without cutting into the meat. This helps render the fat and creates a beautifully crisp skin. Season the duck: Generously season both sides of the duck breasts with salt and freshly ground black pepper. Let the seasoned duck rest for 10 minutes at room temperature, allowing the salt to permeate the meat.
- Cooking the Duck Breast. Sear the duck: Heat a cast iron skillet over medium heat. Place the duck breasts skin-side down in the cold skillet (starting in a cold pan helps render the fat more efficiently). Sear for 8-10 minutes, allowing the fat to melt and the skin to become golden and crispy. As it cooks, occasionally tilt the pan and spoon out excess fat into a small bowl.Flip and finish: Once the skin is golden and crisp, flip the duck breasts over and cook for another 2-3 minutes on the meat side. Use an instant-read thermometer to check for doneness—aim for 135°F (57°C) for medium-rare, or adjust to your preference.Rest the duck: Remove the duck breasts from the skillet and let them rest on a cutting board for 5 minutes. This ensures the juices redistribute, keeping the meat tender and juicy.
- Making the Cherry Sauce. Combine sauce ingredients: In a small saucepan, combine the cherries, balsamic vinegar, honey, red wine, and chicken broth. Add a pinch of salt and pepper, and if using, fresh thyme leaves.Cook the sauce: Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 10-12 minutes. Stir occasionally until the cherries break down slightly and the sauce thickens to your desired consistency.Taste and adjust: Once the sauce is done, taste and adjust the seasoning with more salt, pepper, or honey as needed.
- Plating the Dish. Slice the duck: Once rested, slice the duck breasts thinly, making sure to preserve the crispy skin on each piece.Drizzle with cherry sauce: Plate the slices beautifully and spoon the warm cherry sauce generously over the duck. Garnish with fresh thyme leaves if desired for a pop of color and aroma.Serve immediately: Pair this duck with a light side salad, roasted vegetables, or creamy mashed potatoes for a perfect date-night meal.
Nutrition
Serving: 1duck breast with sauceCalories: 420kcalCarbohydrates: 17gProtein: 34gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 480mgPotassium: 550mgFiber: 2gSugar: 14gVitamin A: 600IUVitamin C: 8mgCalcium: 40mgIron: 3mg
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