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This Seared French Duck Breast with Cherry Glaze features crisp, rendered skin over tender, rosy-pink meat, finished with a glossy sweet-tart cherry and red wine reduction. An elegant restaurant-style dish that comes together entirely in one pan, perfect for date night or a special dinner.
Prep Time
15 min
Per serving
480kcal
Calories
32g
Protein
18g
Carbs
Cook Time
25 min
Servings
2 people
Difficulty
medium
30g
Fat
1g
Fiber
13g
Sugar
Follow step-by-step with voice guidance.
Score the duck breast skin in a crosshatch pattern, cutting through the fat but not into the meat, then pat dry and season both sides with the salt and black pepper.
Place the duck breasts skin-side down in a cold, dry pan and set over medium heat - this slow start renders the fat and crisps the skin without burning it.
Cook for 8-10 minutes, occasionally spooning off excess rendered fat, until the skin is deep golden and crisp.
Flip the duck breasts and sear for 3-4 minutes on the meat side for medium-rare, until a meat thermometer reads 57-60°C.
Transfer the duck to a plate to rest, tented with foil, while you make the glaze.
In the same pan, pour off most of the fat, then add the shallot and cook for 1-2 minutes until softened. Add the red wine to deglaze, scraping up any browned bits.
Stir in the cherries, chicken stock, balsamic vinegar, and honey, and simmer for 5-7 minutes until slightly thickened into a glossy glaze. Season with salt and pepper to taste.
Slice the rested duck breast and serve fanned out on plates, spooned generously with the warm cherry glaze.
Start in a Cold Pan: Placing duck skin-side down in a cold pan and heating gradually is the classic French technique for rendering the fat evenly without scorching the skin. Don't Skip the Rest: Letting the duck rest for 5-10 minutes after cooking keeps the juices in the meat rather than spilling out when sliced. Use Fresh or Frozen Cherries: Both work beautifully in the glaze - if using frozen, no need to thaw first, just add a couple extra minutes of simmering time.
Starting skin-side down in a cold pan allows the thick layer of fat under the skin to render out slowly, resulting in perfectly crisp skin without burning it before the meat is cooked through.
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