dinner

Pan-Seared Duck Breast with Cherry-Port Reduction and Toasted Pistachios

Name: Pan-Seared Duck Breast with Cherry-Port Reduction and Toasted Pistachios
Ingredients: 12-14 oz (340-400 g) 2 (6-7 oz / 170-200g each) boneless duck breasts, skin-on; 1 tbsp (15 ml) 1 tbsp olive oil; 1 medium (about 30g) 1 shallot, finely minced; 0.5 cup (120 ml) 1/2 cup (120 ml) dry red wine (like Pinot Noir or Merlot); 1 cup (240 ml) 1 cup (240 ml) chicken or duck stock; 0.25 cup (40 g) 1/4 cup (40 g) dried tart cherries, roughly chopped; 1 tbsp (15 ml) 1 tbsp balsamic vinegar; 1 tsp 1 tsp fresh thyme leaves; 2 tbsp (15 g) 2 tbsp pistachios, roughly chopped and toasted; To taste Kosher salt and freshly ground black pepper; Pinch Flaky sea salt, for finishing

Nutrition

776

kcal

Calories

Protein

Carbs

Fat

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Ingredients(11)

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

1 tbsp olive oil1 tbsp (15 ml)

1 shallot, finely minced1 medium (about 30g)

1/2 cup (120 ml) dry red wine (like Pinot Noir or Merlot)0.5 cup (120 ml)

1 cup (240 ml) chicken or duck stock1 cup (240 ml)

1/4 cup (40 g) dried tart cherries, roughly chopped0.25 cup (40 g)

1 tbsp balsamic vinegar1 tbsp (15 ml)

1 tsp fresh thyme leaves1 tsp

2 tbsp pistachios, roughly chopped and toasted2 tbsp (15 g)

Kosher salt and freshly ground black pepperTo taste

Flaky sea salt, for finishingPinch

Instructions

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 both sides generously with kosher salt and freshly ground black pepper.

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 8-10 minutes. The skin should be deeply golden brown and crispy, and you'll see a good amount of rendered fat in the pan.

Pour off most of the rendered duck fat into a heatproof bowl (reserve for later use, it's liquid gold!). Leave about 1 tablespoon of fat in the skillet. Increase the heat to medium-high and sear the meat side of the duck breasts for 1-2 minutes, just until browned.

Flip the duck breasts back to skin-side down. Transfer the skillet to a preheated oven at 400°F (200°C). Roast for 6-8 minutes for medium-rare, or until an instant-read thermometer registers 130-135°F (54-57°C). Adjust time for desired doneness.

Remove the duck breasts from the skillet and transfer them to a cutting board, skin-side up. Let them rest for at least 10 minutes before slicing. This is crucial for a juicy duck.

While the duck rests, make the sauce. Pour off all but 1 tablespoon of fat from the skillet. Return the skillet to medium heat. Add the minced shallot and sauté until softened and fragrant, about 2 minutes. Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half.

Add the chicken or duck stock, chopped dried cherries, and balsamic vinegar to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly and the cherries have softened. Stir in the fresh thyme leaves. Season with a pinch of salt and pepper if needed. The sauce should be glossy and rich.

Slice the rested duck breasts against the grain into 1/2-inch (1 cm) thick slices. Fan them out attractively on serving plates. Spoon the warm cherry-port reduction over the duck. Sprinkle generously with the toasted pistachios and a final pinch of flaky sea salt. Serve immediately.