Pan-Seared Duck Breast with Cherry Reduction

Delicate duck breast is pan-seared to perfection and served with a luscious cherry reduction, mirroring the Cabernet Sauvignon’s fruit-forward profile and velvety tannins.

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

  1. Preheat the oven to 400°F (205°C).

  2. Season the duck breasts with salt and black pepper.

  3. Place the duck breasts, skin-side down, in a cold skillet.

  4. Turn the heat to medium and cook for 6-8 minutes or until the skin is golden and crispy.

  5. Flip the breasts and transfer the skillet to the oven for 5-7 minutes for medium-rare.

  6. While the duck is cooking, prepare the cherry reduction by simmering cherries, Cabernet Sauvignon, and sugar in a small saucepan.

  7. Reduce the sauce until it thickens, then strain to remove the cherry skins.

  8. Serve the duck breast sliced, drizzled with the cherry reduction.

  9. Enjoy this elegant dish with a glass of Clark Ferrea Cabernet Sauvignon for a complete sensory experience.