Entree: France – Pan-Seared Duck Breast with Cherry-Port Sauce (Duck breast with cherry and port 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

Additional 10 min

Total 35 min

Ingredients

- 2 boneless skinless duck breasts, approx. 8 oz (225 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (canola or grapeseed)
- 1 cup (240 ml) pitted cherries (fresh or frozen)
- 1/2 cup (120 ml) port wine
- 1/4 cup (60 ml) low-sodium chicken stock
- 1 tbsp (15 ml) balsamic vinegar
- 1 tbsp (15 ml) honey
- 1 sprig fresh thyme
- 1 tbsp (14 g) unsalted butter

Instructions

1. Score any remaining membrane lightly if present, pat duck dry, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add duck breasts, sear 4–6 minutes per side until deeply browned and cooked to desired doneness. Remove duck and let rest on a cutting board.
2. Reduce heat to medium, add port to the skillet to deglaze, scraping up brown bits. Add cherries, chicken stock, balsamic vinegar, honey, and thyme; simmer until sauce reduces and cherries soften, about 6–8 minutes.
3. Remove thyme, whisk in butter to glaze the sauce, taste and adjust seasoning. Slice duck thinly, spoon cherry-port sauce over, and serve.