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Recipe of the Day - Pan-Seared Duck Breast with Cherry Port Sauce

Pan-Seared Duck Breast with Cherry Port Sauce


  • 2 duck breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 cup port wine
  • 1 cup fresh or frozen cherries, pitted
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • Fresh thyme sprigs for garnish


  1. 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 salt and pepper.
  2. Heat a skillet over medium-high heat and add the olive oil. Once the oil is hot, place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes or until the skin is crispy and browned. Flip the duck breasts and cook for another 2-3 minutes for medium-rare doneness. Adjust the cooking time based on your preference.
  3. Remove the duck breasts from the skillet and let them rest on a cutting board for a few minutes.
  4. In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for a few minutes until softened and translucent.
  5. Pour in the port wine and stir, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
  6. Add the cherries, honey, and balsamic vinegar to the skillet. Stir well and let the mixture simmer for about 8-10 minutes or until the cherries have softened and the sauce has thickened slightly. Season with salt and pepper to taste.
  7. While the sauce is simmering, slice the duck breasts diagonally into thin slices.
  8. Plate the sliced duck breasts and drizzle the cherry port sauce over the top. Garnish with fresh thyme sprigs for an added touch of elegance.

Serve the pan-seared duck breasts with cherry port sauce alongside roasted vegetables or a side of creamy mashed potatoes for a complete and sophisticated meal. Enjoy! 

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