Waterfowl Delight
Indulge in the rich, gourmet flavors of *Waterfowl Delight*, a succulent dish that pairs crispy, golden-seared duck breasts with a luscious cherry-balsamic reduction. This recipe balances savory and sweet with tender pitted cherries, honey, and tangy balsamic vinegar, creating a sauce that perfectly complements the richness of the duck. Accompanied by a vibrant medley of roasted Brussels sprouts, baby carrots, and garlic, this elegant yet approachable meal is ideal for date nights or special occasions. With simple steps like scoring the duck skin for optimal crispiness and roasting the vegetables to caramelized perfection, *Waterfowl Delight* brings restaurant-quality flavor right to your kitchen. Ready in under an hour, it’s a show-stopping dinner for two that’s as delicious as it is impressive.
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Recipe Information
Ingredients
- 2 Duck breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sprigs Fresh rosemary
- 1 cup Cherries, pitted
- 0.25 cup Balsamic vinegar
- 0.5 cup Chicken stock
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 1 cup Baby carrots
- 1 cup Brussels sprouts, halved
- 2 cloves Garlic, minced
Instructions
Pat the duck breasts dry with a paper towel and score the skin with a sharp knife in a crisscross pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and black pepper, then place a sprig of fresh rosemary on each breast.
In a cold, dry skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for about 8-10 minutes, allowing the fat to render out and the skin to become golden and crispy.
Flip the duck breasts and cook for an additional 3-5 minutes, depending on your preferred level of doneness. For medium-rare, an internal temperature of 135°F (57°C) is ideal.
Remove the duck breasts from the skillet and let them rest on a plate covered loosely with foil while you prepare the sauce.
In the same skillet, remove excess duck fat (reserve for another use if desired) and add the pitted cherries, balsamic vinegar, chicken stock, and honey.
Simmer the sauce over medium heat, stirring occasionally, for about 5-7 minutes, or until it reduces and thickens slightly. Taste and adjust the sweetness with more honey if needed.
In a separate roasting pan, toss the baby carrots, Brussels sprouts, garlic, olive oil, salt, and pepper until evenly coated.
Roast the vegetables in a preheated oven at 400°F (200°C) for 20 minutes, or until tender and slightly caramelized.
Slice the duck breasts thinly and plate them with the roasted vegetables. Spoon the cherry-balsamic reduction over the duck and serve immediately.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 58.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2371 mg | 50% | |
*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.
