Pan-Seared Duck Breast with Cherry Reduction
Recipe Information
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Total Servings: 2
Ingredients
Duck Breasts
- 2 Duck breasts (scored)
- Salt and black pepper to taste
Cherry Reduction
- 1 cup Cherries (pitted)
- ½ cup 2021 Cabernet Sauvignon
- ¼ cup Sugar
Directions
Preheat the oven to 400°F (205°C).
Season the duck breasts with salt and black pepper.
Place the duck breasts, skin-side down, in a cold skillet.
Turn the heat to medium and cook for 6-8 minutes or until the skin is golden and crispy.
Flip the breasts and transfer the skillet to the oven for 5-7 minutes for medium-rare.
While the duck is cooking, prepare the cherry reduction by simmering cherries, Cabernet Sauvignon, and sugar in a small saucepan.
Reduce the sauce until it thickens, then strain to remove the cherry skins.
Serve the duck breast sliced, drizzled with the cherry reduction.
Enjoy this elegant dish with a glass of Clark Ferrea Cabernet Sauvignon for a complete sensory experience.