Lunch · French · 20 min
Crispy Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Toasted Pecans
- Calories
- 519
- Protein
- 12g
- Carbs
- 58g
- Fat
- 25g
Ingredients
- 7 oz duck breast
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.33 cup quinoa
- 1 tbsp lemon juice
- 1 cup sweet cherries
- 0.25 cup balsamic vinegar
- 2 tbsp dry red wine
- 1 each shallot
- 1 tsp thyme
- 0.25 cup pecans
Method
- 01Pat the duck breast dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with half of the salt and black pepper.
- 02Place the duck breast skin-side down in a cold skillet over medium-low heat. Cook for 8-12 minutes to slowly render the fat until the skin is golden and crispy, pouring off excess rendered fat.
- 03Turn heat to medium-high, flip duck breast, and sear meat side for 1-2 minutes.
- 04Transfer skillet to an oven preheated to 400°F (200°C) and roast for 6-8 minutes until internal temperature reaches 145°F (63°C) for food safety. Remove duck and rest for 3 minutes before slicing.
- 05In the same skillet with 1 tbsp of rendered duck fat over medium heat, add minced shallot and fresh thyme leaves; cook for 2 minutes until soft.
- 06Deglaze with balsamic vinegar and red wine, stirring up browned bits. Add cherries and simmer 5-7 minutes until thickened. Stir in remaining salt and pepper.
- 07Mix cooked quinoa with fresh lemon juice. Plate quinoa, top with sliced duck breast, spoon cherry-balsamic glaze over top, and garnish with chopped toasted pecans.
- 08Cook the duck until the duck reaches an internal temperature of 165°F (74°C) in its thickest part before serving.
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