This elegant and flavorful dish features pan-seared duck breast served with a rich and tangy cherry sauce. The combination of the succulent duck and the sweet and savory sauce makes for a truly memorable meal.
Recipe
Ingredients:
For the duck breast:
- 1 boneless, skinless duck breast
- 1 tablespoon olive oil
- Salt and pepper to taste
For the cherry sauce:
- 1 cup pitted cherries
- 1/2 cup red wine
- 1/4 cup sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
For the sides:
- 1 cup Brussels sprouts, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Prepare the duck breast: Score the skin of the duck breast in a crosshatch pattern. Season with salt and pepper.
- Cook the duck breast: Heat a large skillet over medium-high heat. Add the duck breast, skin-side down, and cook for 5-7 minutes, or until crispy. Flip and cook for 3-4 minutes, or until medium-rare. Let rest for 5 minutes before slicing.
- Make the cherry sauce: In a small saucepan, combine the cherries, red wine, sugar, balsamic vinegar, cornstarch, and water. Bring to a simmer and cook for 2-3 minutes, or until thickened.
- Cook the Brussels sprouts: Toss the Brussels sprouts with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender.
- Serve: Slice the duck breast and serve with the cherry sauce and roasted Brussels sprouts.
This pan-seared duck breast with cherry sauce is a delicious and elegant meal that is perfect for a special occasion. The combination of flavors and textures is sure to impress your guests. Enjoy!
