Cinnamon Scented Duck on Cherry Sauce
Indulge in the elegance of our Cinnamon-Scented Duck on Cherry Sauce, a gourmet recipe that elevates dinner to an unforgettable experience. Succulent duck breasts are seasoned with warming cinnamon, salt, and pepper before being perfectly seared to golden perfection. The dish is complemented by a luxurious cherry sauce, made with tangy balsamic vinegar, a touch of sugar, and juicy pitted cherries simmered in red wine and chicken stock. A hint of butter adds richness, while a cornstarch slurry ensures the sauce achieves the ideal velvety texture. This savory-sweet masterpiece is perfect for special occasions or intimate dinners, beautifully paired with creamy mashed potatoes or roasted vegetables. With its quick preparation time and divine flavors, this dish brings restaurant-quality dining to your table. Keywords: duck recipe, cherry sauce, cinnamon spice, gourmet dinner, elegant meal, special occasion dish.
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Recipe Information
Ingredients
- 2 pieces duck breasts
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 cup chicken stock
- 0.5 cup red wine
- 1 cup pitted cherries
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons water (for cornstarch slurry)
Instructions
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with ground cinnamon, salt, and black pepper.
Heat a non-stick skillet over medium heat. Add the duck breasts skin-side down and sear for 5-7 minutes until the skin is crispy and golden. Flip and cook the other side for 3-4 minutes.
Remove the duck from the skillet and transfer to a plate. Tent with foil and allow to rest.
Pour off excess rendered fat from the skillet, leaving about 1 tablespoon.
Deglaze the skillet by adding the red wine. Scrape any browned bits from the bottom of the pan using a wooden spoon.
Add the chicken stock, cherries, balsamic vinegar, and sugar to the skillet. Stir to combine.
Bring the mixture to a simmer and cook for 8-10 minutes, until the cherries soften and the liquid reduces slightly.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the cherry sauce and cook for an additional 2-3 minutes until the sauce thickens.
Add the unsalted butter to the sauce and stir until melted and glossy.
Slice the duck breasts thinly and arrange on plates. Spoon the cherry sauce over the slices.
Serve warm with your choice of side dishes, such as creamy mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 46.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
