Seared Duck Breast with Rosemary Cherry Sauce
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 duck breasts
  • 4 tablespoons butter, divided
  • 1 cup halved pitted sweet red cherries, fresh or frozen, thawed
  • ¼ cup good red wine
  • 4 T tablespoons honey
  • 2 T chopped rosemary
Instructions
  1. Take the duck breasts and using sharp knife, score skin in ¾-inch diamond pattern (do not cut into flesh).
  2. Melt 2 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
  3. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add cherries, wine, rosemary and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
  4. Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
Recipe by Eatentions at https://www.eatentions.com/seared-duck-breast-with-rosemary-cherry-sauce/