Indulge in the rich flavors of pan-seared duck breast, perfectly balanced by the sweet and tangy cherry compote. This elegant dish is surprisingly easy to prepare and is sure to impress your dinner guests. With its crispy skin and juicy meat, this recipe is a must-try for any home cook looking to elevate their culinary skills.
Ingredients:
For the duck breast:
- 4 duck breasts (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
For the cherry compote:
- 1 cup fresh or frozen cherries, pitted
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp cornstarch
Instructions:
Step 1: Score the Duck Skin
Using a sharp knife, carefully score the duck skin in a crisscross pattern, cutting about 1/8 inch deep. This will help the skin crisp up during cooking.
Step 2: Season the Duck
Rub the duck breasts with salt, pepper, and thyme, making sure to coat them evenly.
Step 3: Sear the Duck
Heat the olive oil in an oven-safe skillet over medium-high heat. Place the duck breasts in the skillet, skin side down. Sear for 2-3 minutes, or until the skin is golden brown and crispy. Flip the duck breasts over and sear for an additional 2 minutes.
Step 4: Finish Cooking the Duck in the Oven
Transfer the skillet to the preheated oven (400°F/200°C). Cook for 10-12 minutes, or until the duck reaches your desired level of doneness. Use a meat thermometer to check for internal temperature:
– Rare: 130°F – 135°F (54°C – 57°C)
– Medium-rare: 135°F – 140°F (57°C – 60°C)
– Medium: 140°F – 145°F (60°C – 63°C)
Step 5: Prepare the Cherry Compote
In a small saucepan, combine the cherries, honey, balsamic vinegar, and cornstarch. Cook over medium heat, stirring constantly, until the compote has thickened and the cherries have broken down. This should take about 5-7 minutes.
Step 6: Serve
Remove the duck from the oven and let it rest for 2-3 minutes before slicing. Serve the sliced duck breast with the cherry compote spooned over the top.
- Make sure to pat the duck skin dry with paper towels before scoring and cooking to help it crisp up.
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Don’t overcrowd the skillet when searing the duck breasts. Cook them in batches if necessary.
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Let the duck rest for a few minutes before slicing to allow the juices to redistribute.
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You can substitute the cherries with other fruits, such as cranberries or blueberries, to create a different flavor profile.
