Duck Breasts with Balsamic Cherry Glaze
Elevate your dinner table with the exquisite flavors of Duck Breasts with Balsamic Cherry Glaze—a dish that perfectly balances richness and sweetness for an unforgettable meal. Succulent, crispy-skinned duck breasts are pan-seared to perfection and paired with a luxurious glaze made from fresh cherries, tangy balsamic vinegar, golden honey, and a hint of thyme. This restaurant-quality recipe comes together in just 30 minutes, making it ideal for an elegant weeknight dinner or a special occasion. Serve with roasted vegetables or creamy mashed potatoes to let the vibrant cherry sauce shine as the star of your plate. Packed with flavor and sophistication, this dish is sure to impress any guest while highlighting seasonal cherries in the most delicious way.
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Recipe Information
Ingredients
- 2 duck breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup balsamic vinegar
- 0.25 cup chicken stock
- 1 tablespoon honey
- 1 cup fresh cherries (pitted and halved)
- 1 tablespoon unsalted butter
- 0.5 teaspoon fresh thyme leaves
Instructions
Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and black pepper.
Heat a large skillet over medium heat. Place the duck breasts skin-side down in the cold skillet (no oil) and cook for 6-8 minutes, or until the fat has rendered and the skin is golden and crispy.
Flip the duck breasts over and cook for an additional 3-4 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the skillet and let them rest on a cutting board.
In the same skillet, discard excess fat, leaving about 1 tablespoon behind. Add the balsamic vinegar, chicken stock, and honey. Bring the mixture to a simmer over medium heat.
Stir in the cherries and fresh thyme. Cook the sauce for 5-6 minutes, or until it has thickened slightly and the cherries are tender.
Remove the skillet from the heat and stir in the unsalted butter until melted and the sauce is glossy.
Slice the duck breasts thinly against the grain. Serve with the balsamic cherry sauce drizzled on top.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 23.0 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 436 mg | 9% | |
*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.
