Seared Duck Breast Halves with Balsamic Cherry Reduction
Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories per Serving: 137.8
Category: Duck Breasts
Keywords: Duck, Poultry, Meat, < 60 Minutes
Description:
This elegant yet simple dish is sure to impress with its balance of rich, savory flavors and a touch of sweetness from fresh cherries. The marinade for the duck breast halves doubles as the sauce, reducing down to a luscious balsamic glaze, creating a perfect harmony of flavors. Ideal for a special dinner, this dish is quick to prepare but delivers a sophisticated dining experience. Submitted for the Ready Set Cook Summer 2004 Contest, it is a winner for anyone who appreciates a combination of savory and sweet in their meals.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless duck breast halves | 4 pieces |
| Extra virgin olive oil | 3 tablespoons |
| Salt | 1/2 teaspoon |
| White wine | 2/3 cup |
| Fresh cherries | 1 1/2 cups (pitted) |
| Honey | 1 tablespoon |
| Fresh sage | 1-2 sprigs |
| Garlic clove | 1 clove, minced |
| Onion powder | 1/2 teaspoon |
| Fresh ground black pepper | To taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 137.8 |
| Total Fat | 5 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0.9 mg |
| Sodium | 48.1 mg |
| Carbohydrates | 17.6 g |
| Fiber | 0.9 g |
| Sugar | 14.5 g |
| Protein | 1.3 g |
Instructions:
-
Prepare the Marinade:
- In a small bowl, whisk together the balsamic vinegar, white wine, honey, garlic, onion powder, and fresh ground pepper. Add the fresh sage leaves and stir until the mixture is well-combined.
-
Marinate the Duck:
- Place the duck breast halves in a shallow dish and pour the marinade over them. Cover the dish and refrigerate for 2 to 10 hours. Make sure to turn the duck breasts occasionally to ensure they are evenly marinated.
-
Prepare for Cooking:
- Once the duck is marinated, remove it from the marinade, reserving the marinade for later. Pat the duck breast halves dry with paper towels to remove excess moisture. Rub both sides of the duck with 1 teaspoon of olive oil and season with salt.
-
Sear the Duck Breasts:
- Heat 2 teaspoons of olive oil in a heavy skillet over medium-high heat. Allow the oil to heat until it starts to shimmer and smoke slightly. Place the duck breasts in the pan, skin-side down, and cook for 3 minutes on each side, or until golden brown and the duck reaches your desired level of doneness (medium-rare is recommended).
-
Make the Cherry Balsamic Reduction:
- Once the duck breasts are seared, remove them from the skillet and set them aside on a platter to keep warm. Turn the heat up to high and pour the white wine into the skillet. Stir the wine, scraping the bottom of the skillet to release any browned bits of duck (this adds flavor to the sauce).
- Add the reserved marinade and the fresh cherries to the pan, stirring occasionally. Cook for several minutes, allowing the sauce to reduce by about half, until it thickens and becomes a rich, glossy reduction.
-
Finish the Dish:
- Taste the sauce and adjust the seasoning, adding more salt or pepper if necessary. Pour the reduced balsamic cherry sauce over the duck breasts on the platter.
-
Serve:
- Serve immediately, garnishing with extra fresh sage if desired. Enjoy this flavorful and elegant dish with your favorite side, such as roasted vegetables or mashed potatoes, for a complete meal.
Tips & Variations:
- Duck Doneness: Duck breast is best served medium-rare, so be careful not to overcook it. The meat should still be pink in the center.
- Cherries: If fresh cherries are out of season, you can use frozen cherries or even swap them for another berry, like blackberries or raspberries.
- Herbs: If you don’t have fresh sage on hand, you can substitute with thyme or rosemary for a different flavor profile.
- Wine Substitution: If you prefer a non-alcoholic version, substitute the white wine with chicken broth or a white grape juice reduction.
Serving Suggestions:
This Seared Duck Breast with Balsamic Cherry Reduction pairs beautifully with roasted root vegetables like carrots, parsnips, and sweet potatoes. For a lighter accompaniment, consider serving it with a fresh green salad dressed in a light vinaigrette or a simple serving of sautéed greens.
Reader Reviews:
⭐⭐⭐⭐⭐ “This recipe is outstanding! The balsamic cherry reduction adds such depth of flavor to the duck. My guests were impressed and asked for the recipe!” – Sarah M.
⭐⭐⭐⭐⭐ “So easy to follow and so delicious! The marinating time really elevates the flavor of the duck, and the sauce is a perfect balance of sweet and savory.” – Jake H.
This simple yet sophisticated recipe for Seared Duck Breast Halves with Balsamic Cherry Reduction will make a wonderful addition to your dinner repertoire. It’s a perfect choice for impressing guests at a dinner party or for enjoying a special night in.
