Seared Duck Breast with Sage-Cherry Sauce

Seared Duck Breast with Sage-Cherry Sauce

Ingredients:

• 2 boneless whole duck breast, halved

• sea salt and pepper to taste

For the Sauce:

• 1/2 cup chicken broth

• 1/2 cup of sour cherries, pitted

• 1/4 cup fresh sage leaves, finely chopped

• 1 tsp chopped thyme leaves

• 2 garlic cloves, minced

• salt and pepper, to taste

1. Score the skin in a cross-hatch with a sharp knife; be careful not to cut the meat. Season the duck breast with sea salt and pepper. Let rest for 15 minutes.

2. Place a skillet on high heat and immediately place the duck breasts, skin side down into the cold pan. When you hear the sizzling sound intensifying (about 2 to 3 minutes), turn down the heat to medium-low and continue to cook for about 5 to 7 minutes.

3. If there is too much rendered fat in the pan, pour off some into a heat proof container. Check the skin for doneness, there should be a nice sear.

4. Turn breasts over and cook for 2 to 4 minutes, pressing down gently to get a nice sear. Turn breasts on the sides and cook for a minute longer. Duck breasts should register an internal temperature of 160℉ for doneness.

5. Remove cooked breasts from pan and place on a serving platter. Allow to rest for 5 to 7 minutes before slicing.

6. Drain off most of the duck fat from pan, leaving about 2 tablespoons. Add the sage, thyme and garlic to the pan. Cook for 2 minutes, stirring, on medium heat. Add the cherries and broth, cook on high heat until liquid is reduced to a nice glaze, about 3 to 5 minutes. Remove cherries and season sauce with salt and pepper.

7. Slice duck breasts to your desired thickness and serve with the Sage-Cherry Sauce.

Yields: 4 servings

Notes&Tips:

• Duck meat has a very strong gamey taste. To help reduce this gamey-ness, prior to washing the meat, drizzle a tablespoon of vinegar or lemon juice all over and let sit for 10 minutes before rinsing and drying.

• Seared Duck Breast with Sage-Cherry Sauce is a tender and tasty dish that you will enjoy cooking and consuming. Duck breast is easier to cook than chicken breast in the sense that chicken breast can be quickly over-done.

• Depending on the thickness of the breasts, you may have to cook a little longer. One of my duck breast was bigger and thicker than the other, so I had to adjust the cooking time. I strongly encourage the use of an instant read thermometer to gauge when the breasts are done.

• I served this delicious Seared Duck Breast with Sage-Cherry Sauce with a mixed green salad that included spring salad, baby swiss chard and baby kale. For a heartier side side, try roasted potatoes or roasted butter nut squash.