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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!

The recipe:

www.vespresso.cooking/en/duck-breast-with-cherry-sauce

Step 1: Prepare the Ingredients

For the pan-seared duck breast:

  • 2 duck breasts (2 x 200g) - I like to use Muscovy duck breasts
  • 1/8 tsp salt
  • 1/8 tsp pepper

For the cherry sauce:

  • 1 cup pitted cherries - fresh or frozen (200g)
  • 1/3 cup semi dry red wine (75ml)
  • 1/3 cup chicken broth (75ml)
  • ½ shallot (or red onion)
  • 1 sprig of fresh thyme
  • 1 Tbsp butter (15g)
  • 1 Tbsp duck fat (or olive oil)
  • ½ tsp balsamic vinegar
  • 1 tsp honey (optional)
  • salt and pepper to taste

Tools:

  • a cast iron skillet
  • a clean paper towel
  • a sharp knife
  • a bowl
  • a saucepan
  • a spatula

Abbreviations:

  • tsp = teaspoon
  • Tbsp = tablespoon

About This Instructable

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Bio: Medical school graduate, homechef and food blogger. I use local, seasonal ingredients to create tasty and nutritious dishes.
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