Ingredients:

  • 2 (6-8 oz / 170-225g) duck breasts, skin on
  • 1 tsp (5ml) kosher salt
  • 1/2 tsp (2.5ml) freshly ground black pepper
  • 1 tbsp (15ml) olive oil (optional, if duck isn’t fatty enough)
  • 1 tbsp (15g) unsalted butter
  • 1 shallot, finely minced
  • 1 clove garlic, minced
  • 1/2 cup (120ml) dry red wine (e.g., Pinot Noir or Merlot)
  • 1 cup (240ml) fresh or frozen (thawed) pitted cherries, halved
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) brown sugar, packed
  • 1 sprig fresh thyme
  • 1/4 cup (60ml) chicken broth
  • 1 tbsp (15ml) cold unsalted butter, cut into small cubes (for finishing)
  • Salt and pepper to taste

Instructions:

  1. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
  2. Place duck breasts skin-side down in a cold skillet. Turn the heat to medium-low. Cook until the skin is deeply golden brown and crispy, rendering the fat (approximately 12-15 minutes). Pour off excess fat as needed.
  3. Flip the duck breasts and cook to desired doneness (medium-rare to medium: 130-145°F / 54-63°C internal temperature), about 3-5 minutes.
  4. Remove the duck breasts from the pan and let them rest for 5-10 minutes before slicing.
  5. Melt butter in a saucepan over medium heat. Sauté shallot and garlic until softened.
  6. Add red wine, scraping up any browned bits from the bottom of the pan. Reduce the wine by half.
  7. Add cherries, balsamic vinegar, brown sugar, and thyme sprig. Simmer until the cherries soften and the sauce thickens slightly (about 5-7 minutes).
  8. Stir in chicken broth. Remove from heat and whisk in cold butter until emulsified. Season to taste with salt and pepper.
  9. Slice the duck breasts against the grain and serve immediately, spooning the cherry sauce over the top.