Entree: France – Magret de Canard aux Cerises (Duck Breast with Cherries)

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 20 min

Additional 8 min

Total 38 min

Ingredients

2 bone-in, skin-on duck breasts, approximately 255 g each (510 g gross; estimate 340 g cooked edible duck breast with skin after accounting for bone and cooking loss)
Kosher salt, 5 g
Ground black pepper, 2 g
Pitted cherries, fresh or frozen, 150 g
Dry red wine, 120 ml (about 120 g)
Chicken stock, 60 ml (about 60 g) (estimated edible portion: 60 g)
Red wine vinegar, 15 ml (about 15 g)
Granulated sugar, 25 g
Shallot, minced, 10 g
Unsalted butter, 15 ml (about 14 g)
Fresh thyme leaves, 1 g

Instructions

1. Score the duck skin and season the breasts on both sides with the salt and pepper. Place skin-side down in a cold skillet and render over medium-low heat until crisp and browned, about 10–12 minutes.
2. Turn the breasts and sear the meat side for 1–2 minutes. Transfer to a 200°C oven and cook to the desired doneness, approximately 6–8 minutes for medium-rare. Rest for 6–8 minutes.
3. Pour off excess rendered fat, leaving a thin coating in the skillet. Sauté the minced shallot over medium heat until translucent. Add the sugar and red wine vinegar, then add the red wine and chicken stock.
4. Add the cherries and fresh thyme. Simmer for 6–8 minutes, until the sauce reduces and thickens slightly. Whisk in the butter and adjust seasoning as needed.
5. Slice the rested duck breasts and serve topped with the warm cherry and red wine sauce.