An unmissable classic of French gastronomy: a duck breast with golden and crispy skin, served with a velvety cherry and red wine sauce. This elegant and flavorful dish will delight your guests for an unforgettable festive meal.
⏱️60 min
📊Medium
👥4 servings
🍽️Main
festivefamily
Ingredients
4 piècesduck breasts
300 gfresh pitted cherries
250 mlred wine
200 mlpoultry stock
3 piècesshallots
50 gbutter
30 ghoney
2 brinsfresh thyme
1 pincéesalt and pepper
Instructions
1PREPARE YOUR INGREDIENTS: Remove the duck breasts from the refrigerator 30 minutes before cooking to bring them to room temperature, which will ensure even cooking. Peel and finely slice the shallots, pit the fresh cherries, and prepare all ingredients near your work surface for smooth workflow.
2SCORE THE BREASTS: Using a sharp knife, gently score the skin of the duck breasts by making parallel cuts spaced 1 cm apart, without cutting through to the meat. This technique allows the fat to escape during cooking, making the skin crispy and golden. Season both sides generously with freshly ground salt and pepper.
3COOK THE BREASTS SKIN-SIDE DOWN: Place the duck breasts in a cold pan, skin-side down, without adding any fat as the duck will render enough on its own. Gradually bring to medium heat and cook for 12 to 15 minutes, regularly draining the accumulated fat with a spoon so the skin stays crispy. You should hear a slight characteristic crackle and observe a beautiful golden color.
4FLIP AND FINISH COOKING: Gently flip the breasts to the meat side, increase heat to high and cook for 6 to 8 minutes for medium-rare to medium doneness according to preference. Check doneness by gently pressing on the meat: it should show slight resistance. Transfer the breasts to a resting plate and wrap with aluminum foil for 5 minutes to relax the muscle fibers.
5PREPARE THE CHERRY SAUCE: In the same pan, drain excess fat, keeping only 1 tablespoon. Add the sliced shallots and gently sweat them for 2 minutes, stirring constantly until they become translucent and fragrant. Deglaze with red wine, scrape up the cooking juices with a wooden spatula and reduce by half over medium heat, concentrating the flavors in about 5 minutes.
6FINALIZE THE SAUCE: Pour the poultry stock into the reduction and add the honey and fresh thyme sprigs. Continue cooking for 8 to 10 minutes over medium heat until the sauce lightly coats the back of a spoon. Gently incorporate the cherries 2 minutes before the end so they warm without falling apart, then mount with small pieces of butter by emulsifying gently. Adjust seasoning with salt and pepper, strain if desired for elegance.
7PLATING AND SERVICE: Slice the duck breasts on a bias against the grain to obtain regular and juicy slices. Arrange harmoniously on a heated white plate, generously coat with cherry sauce and decorate with a few whole cherries and fresh thyme leaves. Serve immediately with vegetable accompaniments such as sweet potato purée or candied turnips, and pour the red wine as a pairing.
Duck Breast with Cherries and Red Wine Sauce | Mijotia