Ingredients:

  • 2 (6-8 ounce) duck breasts, skin on (approximately 170-225g each)
  • 1/2 teaspoon kosher salt (approximately 2.5ml)
  • 1/4 teaspoon freshly ground black pepper (approximately 1.25ml)
  • 1 tablespoon olive oil (approximately 15ml)
  • 1 tablespoon unsalted butter (approximately 15g)
  • 1 shallot, finely minced
  • 1 clove garlic, minced
  • 1/2 cup dry red wine (such as Pinot Noir or Merlot) (approximately 120ml)
  • 1/2 cup port wine (approximately 120ml)
  • 1 cup fresh or frozen pitted cherries (approximately 150g)
  • 1 tablespoon balsamic vinegar (approximately 15ml)
  • 1 tablespoon brown sugar (approximately 15g)
  • 1/4 cup chicken or duck broth (approximately 60ml)
  • 1 tablespoon cold unsalted butter, cut into small pieces (approximately 15g)
  • Salt and pepper to taste

Instructions:

  1. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
  2. Place duck breasts skin-side down in a cold skillet. Turn heat to medium-low. Cook slowly, rendering the fat and crisping the skin (about 10-15 minutes). Pour off excess fat as needed.
  3. Flip the duck breasts and cook to desired doneness (medium-rare is ideal, about 4-6 minutes). Use a meat thermometer to ensure an internal temperature of 130-135°F (54-57°C) for medium-rare.
  4. Remove duck breasts from the skillet and let rest for at least 5 minutes before slicing.
  5. Melt butter in the small saucepan. Sauté shallot and garlic until softened.
  6. Add red wine and port wine to the saucepan. Bring to a simmer and reduce by half.
  7. Add cherries, balsamic vinegar, brown sugar, and broth. Simmer until the sauce thickens slightly.
  8. Whisk in cold butter until emulsified and the sauce is glossy. Season to taste with salt and pepper.
  9. Slice the duck breasts against the grain and serve immediately with the cherry sauce.