Lunch · French · 15 min
Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Crispy Sage
- Calories
- 538
- Protein
- 27g
- Carbs
- 69g
- Fat
- 12g
Ingredients
- 0.3 (6 oz / 170 g) Duck breast, skin-on, scored
- 1.0 /2 cup (75 g) Fresh cherries, pitted and halved
- 1.9 tbsp (30 ml) Balsamic vinegar
- 1.0 tbsp (15 g) Shallot, finely minced
- 5.8 -8 leaves Fresh sage leaves
- 0.3 tsp (5 ml) Olive oil
- 1.9 tbsp (30 ml) Water
- pinch Flaky sea salt, to taste
- pinch Freshly ground black pepper, to taste
- 1.0 /2 cup (93 g) Quinoa, cooked
Method
- 01Pat the duck breast completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with flaky sea salt and freshly ground black pepper.
- 02Place the duck breast, skin-side down, in a cold, dry oven-safe skillet. Turn the heat to medium-low. Allow the fat to render slowly, which will take about 8-10 minutes. The skin should become deeply golden brown and crispy. Pour off most of the rendered duck fat into a heatproof bowl, leaving about 1 tablespoon in the skillet.
- 03Flip the duck breast and sear the meat side for 1-2 minutes. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 5-7 minutes for medium-rare, or longer for your desired doneness. Remove the duck from the skillet and let it rest on a cutting board, skin-side up, for at least 10 minutes.
- 04While the duck rests, make the glaze. Add the minced shallot to the skillet with the reserved duck fat and sauté over medium heat until softened, about 2 minutes. Add the halved cherries and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the cherries have softened and the sauce has thickened slightly, about 5-7 minutes. Stir in 2 tablespoons of water if the sauce becomes too thick. Season with a pinch of salt and pepper.
- 05In a separate small skillet, heat 1 teaspoon of olive oil over medium-high heat. Once shimmering, add the sage leaves and fry for about 30-60 seconds until crispy and fragrant. Remove with a slotted spoon and drain on paper towels.
- 06Slice the rested duck breast thinly against the grain. Spoon the cooked quinoa onto a plate. Arrange the sliced duck breast over the quinoa. Drizzle generously with the cherry-balsamic glaze. Garnish with the crispy sage leaves. Serve immediately.
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