Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. Every time I cook duck breast, I follow some easy steps and the result is always delicious. I like my pan-seared duck medium to well done, with a divine crunchy skin and a juicy, pinkish, flavorful meat. In order to get this finish I start cooking the breast in a cold cast iron skillet. I brown the breast in its own fat and I finish it in the oven for 6 minutes. After the meat has rested for 5 minutes, I slice it and I serve it with a sweet and sour wine and cherry sauce. It is a wonderful combination!
For the pan-seared duck breast:
For the cherry sauce: