Duck Breasts With Balsamic Cherry Glaze Recipe
Looking to elevate your dinner with a sophisticated yet simple dish? This Duck Breasts With Balsamic Cherry Glaze is the perfect choice, offering a rich combination of tender duck, a sweet-and-tart balsamic cherry glaze, and crispy sage leaves. Whether you’re hosting a dinner party or preparing a special meal for yourself, this dish promises to impress. With a preparation time of just 45 minutes, you can enjoy a restaurant-quality meal in the comfort of your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Honey | 1 tablespoon |
| Dried tart cherries | 2 tablespoons |
| Cayenne pepper | 1/4 teaspoon |
| Boneless duck breasts | 4 pieces |
| Fresh sage leaves | 8 leaves |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 436.6 kcal |
| Total Fat | 18.5 g |
| Saturated Fat | 5 g |
| Cholesterol | 231.2 mg |
| Sodium | 158.2 mg |
| Carbohydrates | 20.8 g |
| Fiber | 0.2 g |
| Sugar | 19 g |
| Protein | 42.1 g |
Instructions
1. Prepare the Balsamic Cherry Glaze
In a small saucepan, combine the balsamic vinegar, honey, dried tart cherries, and cayenne pepper. Place the pan over medium heat, bringing the mixture to a boil. Once it starts boiling, reduce the heat to a simmer and allow it to cook for 10-12 minutes, or until the liquid has reduced by half, transforming into a thick, syrupy glaze. Once done, keep the glaze warm while you prepare the duck breasts.
2. Score and Season the Duck Breasts
Using a sharp knife, score the skin side of each duck breast in a crosshatch pattern. Be careful not to pierce the meat itself, just the skin. Season the duck breasts generously with salt and pepper, ensuring the seasoning is evenly distributed.
3. Sear the Duck Breasts
Preheat a dry (no oil) sauté pan over medium-high heat. Once the pan is hot, place the duck breasts skin-side down. Cook the duck for 6 to 8 minutes, allowing the skin to render its fat and become golden brown and crispy. Once done, temporarily remove the duck from the pan and set it aside.
4. Fry the Sage Leaves
In the same pan, add the fresh sage leaves into the rendered duck fat. Fry the leaves for about 1 to 2 minutes or until they become crispy and dark green. Remove the sage leaves from the pan and place them on a paper towel to drain any excess fat.
5. Finish Cooking the Duck
Remove any excess fat from the pan, and return the duck breasts to the pan with the skin-side down. Sauté the opposite side of the duck breasts for another 3 to 4 minutes, ensuring that the meat is cooked to medium-rare. For those who prefer a different level of doneness, adjust the cooking time accordingly.
6. Slice and Serve
Remove the duck breasts from the pan and let them rest for a few minutes. Slice the breasts crosswise or diagonally for an elegant presentation.
To serve, arrange the sliced duck on each plate. Drizzle the warm balsamic cherry glaze over the duck and garnish each serving with two crispy sage leaves. The result is a beautifully plated dish that combines rich flavors and textures.
Serving Suggestions
This Duck Breasts with Balsamic Cherry Glaze pairs wonderfully with a side of roasted vegetables, mashed potatoes, or a fresh green salad. For a special touch, consider serving it with a glass of red wine, such as a Pinot Noir or Merlot, which complements the richness of the duck and the sweetness of the cherry glaze.
Whether it’s a festive brunch, an elegant dinner, or a romantic evening, this recipe is sure to delight your guests and leave them asking for more. Enjoy this delectable dish, and share it with those you love!
At Love with Recipes, we strive to bring you the finest recipes that turn everyday meals into extraordinary experiences. If you loved this recipe, make sure to explore more mouthwatering dishes to try!
