tonight's pan

duck & cherries

Name: Pan-Seared Duck Breast with Cherries
Cook time: 32 min
Total time: 32 min
Yield: 2 servings
Cuisine: One-pan
Ingredients: 2 × 200 g Duck breasts, skin on; to taste Sea salt flakes; to taste Black pepper, freshly cracked; 1 Shallot, finely chopped; 80 ml Port (or ruby red wine); 150 g Cherries, pitted (fresh or frozen); 120 ml Chicken stock; 5 ml Red wine vinegar; 15 g Cold butter; 3 or 4 Fresh thyme sprigs

Pan-Seared Duck Breast with Cherries

🍒

duck & cherries

✦✦

“the bistro plate, lean and bright”

A duck breast started in a cold dry pan so the skin renders slow and shatters when you cut it, finished with a glossy port-and-cherry sauce built in the same pan from a splash of rendered fat and a handful of fruit. Lean, deeply savoury, with a bright fruit edge — proper restaurant food on a weeknight, no oven required.

⏱ 32 min🍒 stone fruit🥩 lean & rich

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ingredients

Duck breasts, skin on
Sea salt flakes
Black pepper, freshly cracked
Shallot, finely chopped
Port (or ruby red wine)
Cherries, pitted (fresh or frozen)
Chicken stock
Red wine vinegar
Cold butter
Fresh thyme sprigs