Duck Breast & Cherry Wine Sauce

Wife with the Knife

Treat yourself to a flavourful Seared Duck Breast paired with a luscious Cherry Wine Sauce. The crispy, tender duck is perfectly seared, while the cherry wine sauce adds a sweet and tangy richness that complements the meat beautifully, making this dish an unforgettable experience.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Holiday Dishes, Main Course

Cuisine Canadian, French, French Fusion, Fusion

Servings 2

Ingredients

2 duck breasts
1 tbsp chilled butter (optional, see note #8.)
Salt and pepper
8 sweet cherries fresh or frozen Halved optional
Cherry Wine Sauce (see notes for recipe link)

Instructions

Refrigerate duck breasts skin side up on a plate uncovered, overnight to allow the duck the skin to dry out. (see note #2)
Remove duck breasts from the fridge 30 minutes prior to cooking.
While the duck breast is still cold trim and score the skin (see notes #3 and #4.)
Let duck rest for 30 minutes before cooking, to allow duck to come to room temperature. (see note #5.)
Place duck breast in a cold pan skin side down over low to medium-low heat, with chilled butter (if using)
Sear the duck breast two at a time, skin side down for about 5-7 minutes. Let the duck breasts sit, undisturbed in the pan. (note #6.)
Flip the duck breast and cook the duck breast for an additional 2-3 minutes, or until the internal temperature reaches around 130°F-135°F (55°C-57°C) for medium-rare (recommended)
Remove the duck breast from the pan and let rest on a cutting board for a 10 -15 minutes before slicing. (see note #7.)
While the duck rests make the cherry sauce, just before you are ready to plate add the extra cherries (if using) and allow them warm up.
Thinly slice the rested duck breasts. Fan out the slices on serving plates. Spoon the cherry and wine sauce over the sliced duck.
Serve and enjoy the duck breast & cherry wine sauce along with your favourite sides.

Notes

Sauce Recipe >> Savoury Cherry Wine Sauce

Resting Before Cooking: Allow the duck breast to come to room temperature before cooking. This helps ensure even cooking and results in juicier, more tender meat.
Air Drying for Best Results: For optimal texture and crispness, air dry the duck breast in the refrigerator for 12-24 hours before cooking. This helps the skin become crispy during searing.
Trimming the Skin and Fat: Use a sharp knife or clean pair of scissors to trim any excess skin or fat hanging off the sides of the duck breasts. Keep the skin and fat on top or underneath the breasts, as they help with flavour and crispiness.
Scoring the Skin: Score the skin of the duck breast with shallow cuts to help render the fat as it cooks. Make 5 cuts in one direction across the width of the duck breast, leaving an even distance between each cut. Rotate the duck breast 90 degrees and make 5 more cuts to create a crisscross pattern. Be careful not to cut into the flesh, as this could dry out the meat.
Cooking Technique: When cooking, let the duck breast sit undisturbed in the pan. This allows the skin to crisp up properly without sticking to the pan. For added richness, you can cook the duck with butter, which enhances the caramelization, but it’s not essential for a great sear.
Resting After Cooking: After searing, allow the duck breast to rest for a few minutes. This helps redistribute the juices and ensures a tender, juicy result.
Cook Times: Cook times may vary slightly depending on the size of the duck breast. Keep an eye on it to ensure perfect doneness.