lunch

Crispy Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Toasted Pecans

Name: Crispy Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Toasted Pecans
Ingredients: 2.9 -16 oz (340-450 g) 2 (6-8 oz / 170-225 g each) boneless duck breasts, skin-on; 0.2 tbsp (14 g) 1 tbsp duck fat or unsalted butter; 1 cup (150 g) 1 cup fresh or frozen dark sweet cherries, pitted; 1/4 cup (60 ml) 1/4 cup good quality balsamic vinegar; 2 tbsp (30 ml) 2 tbsp dry red wine (like Pinot Noir or Merlot); 1 small (30 g) 1 shallot, finely minced; 5 tsp (1 g) 1 tsp fresh thyme leaves; 0.2 /4 cup (30 g) 1/4 cup toasted pecans, roughly chopped; 1 cup (185 g) 1 cup cooked quinoa; 1 tbsp (15 ml) 1 tbsp fresh lemon juice; to taste Flaky sea salt and freshly ground black pepper, to taste

Nutrition

864

kcal

Calories

Protein

103

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(11)

2 (6-8 oz / 170-225 g each) boneless duck breasts, skin-on2.9 -16 oz (340-450 g)

1 tbsp duck fat or unsalted butter0.2 tbsp (14 g)

1 cup fresh or frozen dark sweet cherries, pitted1 cup (150 g)

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

2 tbsp dry red wine (like Pinot Noir or Merlot)2 tbsp (30 ml)

1 shallot, finely minced1 small (30 g)

1 tsp fresh thyme leaves5 tsp (1 g)

1/4 cup toasted pecans, roughly chopped0.2 /4 cup (30 g)

1 cup cooked quinoa1 cup (185 g)

1 tbsp fresh lemon juice1 tbsp (15 ml)

Flaky sea salt and freshly ground black pepper, to tasteto taste

Instructions

Prep the Duck: Pat the duck breasts completely dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with salt and freshly ground black pepper.

Render the Duck Fat: 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 slowly render out for 8-12 minutes, until the skin is deeply golden brown and crispy. Pour off the rendered duck fat into a heatproof bowl as it accumulates (reserve this liquid gold for later!).

Sear the Meat Side: Once the skin is crisp, increase the heat to medium-high. Flip the duck breasts and sear the meat side for 1-2 minutes, just to get a nice color.

Finish in the Oven: Transfer the skillet to a preheated oven at 400 deg F (200 deg C). Roast for 6-10 minutes for medium-rare (internal temperature of 130-135 deg F / 54-57 deg C), or longer for your desired doneness. Remove from oven and let the duck breasts rest on a cutting board, skin-side up, for at least 10 minutes.

Make the Cherry-Balsamic Glaze: While the duck rests, pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Add the minced shallot and sauté until softened, about 2 minutes. Add the fresh thyme leaves and cook for 30 seconds until fragrant.

Deglaze and Reduce: Pour in the balsamic vinegar and red wine, scraping up any browned bits from the bottom of the pan. Add the pitted cherries and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the cherries have softened. Season with a pinch of salt and pepper.

Assemble the Dish: Slice the rested duck breasts thinly against the grain. Fluff the cooked quinoa with a fork and stir in the fresh lemon juice. Spoon the quinoa onto serving plates. Arrange the sliced duck breast over the quinoa. Spoon the warm cherry-balsamic glaze generously over the duck. Sprinkle with the toasted pecans. Finish with a final pinch of flaky sea salt.