Ingredients:

  • Two 6–8 oz (170–225 g) Duck Breasts (skin on, boneless, Moulard or Magret preferred)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tbsp Rendered Duck Fat (from the rendered breasts)
  • 1 large Shallot, finely minced
  • 1 cup (150 g) Frozen or Fresh Cherries, pitted
  • 1/2 cup (120 ml) Dry Red Wine (Pinot Noir or Merlot)
  • 1/4 cup (60 ml) Chicken or Duck Stock, low sodium
  • 1 tbsp Balsamic Vinegar, high quality preferred
  • 1 tsp Honey or Maple Syrup
  • 1/2 tbsp Unsalted Butter (optional, for richness and finish)
  • Salt and Pepper, to taste

Instructions:

  1. Pat Dry: Remove the duck breasts from packaging and thoroughly pat the skin dry with paper towels. A dry surface is crucial for crispiness.
  2. Score the Skin: Using a sharp knife, score the duck fat in a crosshatch pattern (diamond shape). Ensure you cut through the fat layer but do not pierce the meat underneath. The scores should be about 1 cm apart.
  3. Season: Season the skin liberally with coarse salt and pepper, pressing the seasoning into the scored fat. Season the meat side lightly.
  4. Start Cold: Place the duck breasts skin-side down in the cold, dry, oven-safe skillet. Do not add any extra oil or fat.
  5. Render the Fat: Place the skillet over low-medium heat. Cook slowly for 12–15 minutes. The fat should gently bubble and render out slowly. Pour off excess fat as it accumulates (keep 1 tbsp for the sauce).
  6. Preheat & Flip: Preheat your oven to 400°F (200°C). Once the skin is crisp and deeply golden brown, flip the breasts and sear the meat side for 1–2 minutes just to brown.
  7. Finish in the Oven: Transfer the skillet immediately to the preheated oven. Cook for 3–5 minutes. Check the internal temperature; remove at 130–135°F (54–57°C) for medium-rare.
  8. Rest: Transfer the duck breasts to a cutting board or wire rack, skin-side up. Rest for a minimum of 10 minutes before slicing. This is non-negotiable for juicy meat!
  9. Sauté Shallots: While the duck rests, pour out any remaining fat from the pan, reserving 1 tablespoon. Return the pan to the stove over medium heat. Add the minced shallot and sauté until softened (about 2 minutes).
  10. Deglaze: Add the red wine to the pan and scrape up any brown bits (fond) from the bottom. Reduce the liquid by half.
  11. Simmer the Cherries: Add the cherries, stock, balsamic vinegar, and honey. Bring to a simmer and cook for 5–7 minutes until the sauce has thickened slightly and the cherries are tender.
  12. Finish (Optional): Remove from heat. Whisk in the 1/2 tbsp of cold butter (known as mounting the sauce) for shine and richness. Season with salt and pepper to taste.
  13. Slice: Slice the rested duck breast against the grain into 1/2 inch (1.25 cm) thick pieces.
  14. Serve: Arrange the sliced duck on a warm plate and spoon the cherry reduction generously over the meat. Serve immediately.