Pan-Seared Duck Breast with Cherry-Port Reduction
Silky rendered fat yields crisp, lacquered skin and tender meat, while a concentrated cherry and fortified-wine glaze adds a bright, slightly sweet counterpoint. The sauce reduces to a glossy finish that coats each slice for an attractive plate and layered flavors.
Swap ingredients confidently: fresh or frozen cherries both work (thaw before cooking if frozen), and port can be substituted with ruby wine plus a splash of balsamic for depth. To make the sauce vegetarian, replace stock with vegetable stock and use seared mushrooms instead of duck for a similar umami punch.
Serve slices over creamy mashed potatoes, buttered egg noodles, or a bed of seasonal greens; drizzle extra sauce and scatter thyme leaves for contrast. This dish suits a date-night main or a festive weekend meal and stores well—keep the sauce separately refrigerated for up to 3 days.
How to Make It
-
1
Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
-
2
Heat a dry heavy skillet over medium heat. Place duck breasts skin-side down and cook undisturbed until fat renders and skin is deep golden and crisp, about 8–10 minutes. Drain off excess fat into a heatproof container as needed (save for roasting potatoes).
-
3
Flip the breasts and add 1 tablespoon olive oil to the pan if it is very dry. Sear the flesh side 2–3 minutes more until browned and the internal temperature reaches 55–60°C (130–140°F) for medium-rare. Transfer to a cutting board and let rest 6–8 minutes.
-
4
Meanwhile, discard all but 1 tablespoon fat from the skillet and return to medium heat. Add the shallot and sauté 1–2 minutes until softened.
-
5
Add the cherries and cook 2–3 minutes until they begin to break down. Pour in the port and simmer, scraping browned bits from the pan. Reduce by about half, 3–4 minutes.
-
6
Stir in chicken stock, balsamic vinegar, honey, and thyme. Continue to simmer until the sauce thickens and coats a spoon, about 4–6 minutes. If you prefer a thicker glaze, whisk the cornstarch with water to make a slurry and stir into the sauce, cooking 1 minute more.
-
7
Remove from heat and whisk in the butter to finish the sauce, creating a glossy texture. Taste and adjust seasoning with salt and pepper.
-
8
Slice the rested duck breasts thinly on the bias. Arrange slices on plates, spoon the cherry-port reduction over the top, and garnish with a few thyme leaves.
-
9
Serve immediately with mashed potatoes, buttered noodles, or a simple green salad. Refrigerate leftover sauce in an airtight container for up to 3 days.