dinner

Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Toasted Pistachios

Name: Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Toasted Pistachios
Ingredients: 12-14 oz (340-400g) 2 (6-7 oz / 170-200g each) Moulard duck breasts, skin on; 1 tbsp (15ml) 1 tbsp olive oil; 1 small (about 25g) 1 shallot, finely minced; 1/4 cup (60ml) 1/4 cup (60ml) dry red wine, such as Pinot Noir; 1/4 cup (60ml) 1/4 cup (60ml) balsamic vinegar; 1/2 cup (75g) 1/2 cup (75g) fresh or frozen pitted cherries, halved; 1 tbsp (14g) 1 tbsp unsalted butter; 1/4 cup (30g) 1/4 cup (30g) shelled pistachios, roughly chopped; to taste Flaky sea salt, for finishing; 2-3 sprigs Fresh thyme sprigs, for garnish (optional)

Nutrition

832

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(10)

2 (6-7 oz / 170-200g each) Moulard duck breasts, skin on12-14 oz (340-400g)

1 tbsp olive oil1 tbsp (15ml)

1 shallot, finely minced1 small (about 25g)

1/4 cup (60ml) dry red wine, such as Pinot Noir1/4 cup (60ml)

1/4 cup (60ml) balsamic vinegar1/4 cup (60ml)

1/2 cup (75g) fresh or frozen pitted cherries, halved1/2 cup (75g)

1 tbsp unsalted butter1 tbsp (14g)

1/4 cup (30g) shelled pistachios, roughly chopped1/4 cup (30g)

Flaky sea salt, for finishingto taste

Fresh thyme sprigs, for garnish (optional)2-3 sprigs

Instructions

Prepare the duck breasts: Score the duck skin in a diamond pattern with a sharp knife, being careful not to cut into the meat. Pat the skin thoroughly dry with paper towels. Season generously on both sides with salt.

Sear the duck: Place the duck breasts, skin-side down, in a cold, oven-safe skillet (cast iron is ideal). Turn the heat to medium-low. Let the fat render slowly and the skin crisp up. This will take about 10-15 minutes. You'll hear a gentle sizzle, and the skin will start to turn golden brown. Pour off excess rendered fat into a heatproof container as it accumulates (save this for roasting potatoes!). Once the skin is deeply golden and crackles when tapped, increase the heat to medium-high and sear the meat side for about 1-2 minutes.

Finish cooking: Transfer the skillet to a preheated oven at 375°F (190°C). Roast for 5-8 minutes for medium-rare (internal temperature of 130-135°F / 54-57°C), or longer for more well-done duck. Remove from the oven and transfer the duck breasts to a cutting board, skin-side up. Let them rest for at least 10 minutes.

Make the glaze: While the duck rests, pour off all but 1 tablespoon of fat from the skillet. Place the skillet over medium heat. Add the minced shallot and cook until softened and fragrant, about 2 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pan (deglaze). Let it bubble and reduce by half. Add the balsamic vinegar and cherries. Bring to a simmer and cook until the cherries soften and the sauce thickens slightly, about 5-7 minutes. Stir in the butter until melted and the glaze is glossy. Season with salt to taste.

Toast pistachios: In a small dry skillet over medium heat, toast the chopped pistachios until fragrant, about 2-3 minutes. Watch them closely to prevent burning.

Plate and serve: Slice the rested duck breasts against the grain into 1/2-inch (1.3cm) thick slices. Arrange the duck slices on plates. Spoon the cherry-balsamic glaze generously over the duck. Sprinkle with the toasted pistachios. Garnish with fresh thyme sprigs, if desired, and a final pinch of flaky sea salt.