French · Members
Pan-Seared Duck Breast with Cherry Sauce
Crisp-skinned, rosy duck breasts with a glossy cherry, port and thyme pan sauce. An elegant dinner that is easier than it looks.
- Crackling rendered skin
- Glossy cherry port sauce
- Special-occasion easy
Duck breast feels like a special-occasion restaurant dish, but it is one of the easiest proteins to cook well at home. Starting the scored breasts skin side down in a cold pan slowly renders the fat, leaving the skin thin and crackling. The rendered duck fat is liquid gold, so save the extra for roasting potatoes. A quick sauce of cherries, port and balsamic cuts through the richness beautifully.
Instructions
Pat the duck breasts dry. With a sharp knife, score the skin in a crosshatch pattern about 1/4 inch apart, cutting through the fat but not into the meat.
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