Entrée: France – Canard Aux Cerises (Duck Breast with Cherry Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 bone-in, skin-on duck breasts, 454 g gross total; estimated 270 g cooked edible meat and skin after bones and cooking loss
Salt and black pepper, to taste
Fresh pitted cherries, 150 g
Red wine, 60 ml
Balsamic vinegar, 15 ml
Honey, 15 ml
Fresh thyme, 1 sprig (about 1 g)

Instructions

1. 1. Preheat the oven to 190°C. Pat the duck breasts dry, score the skin without cutting into the meat, and season with salt and black pepper.
2. 2. Place the breasts skin-side down in a cold oven-safe skillet. Set over medium heat and cook until the skin is crisp and much of the fat has rendered, about 8–12 minutes; carefully pour off excess rendered fat as needed.
3. 3. Turn the breasts over and transfer the skillet to the oven. Roast for about 10–12 minutes, or until cooked to your preferred doneness. Rest the duck before slicing.
4. 4. While the duck cooks, combine the cherries, red wine, balsamic vinegar, honey, and thyme sprig in a saucepan. Simmer until the cherries soften and the sauce reduces, about 10–15 minutes; remove the thyme sprig.
5. 5. Slice the rested duck and serve with the cherry sauce.