Name: Pan-Seared Duck Breast with Cherry-Balsamic Reduction and Toasted Pistachios
Total time: 20 min
Cuisine: French
Ingredients: 3.0 oz (340 g) 2 (6 oz / 170 g each) Moulard duck breasts, skin on; 0.2 tbsp (15 ml) 1 tbsp olive oil; 2.5 /2 cup (75 g) 1/2 cup fresh or frozen pitted cherries; 2.5 /4 cup (60 ml) 1/4 cup balsamic vinegar; 5.2 tbsp (30 ml) 2 tbsp dry red wine (like Pinot Noir); 2.5 small (30 g) 1 shallot, finely minced; 2.5 sprig 1 sprig fresh thyme; 0.2 /4 cup (30 g) 1/4 cup toasted pistachios, roughly chopped; 2.5 /4 cup (45 g) 1/4 cup cooked quinoa; 2.5 cup (30 g) 1 cup baby arugula; 2.5 tsp (5 g) 1 tsp Dijon mustard; 2.5 tsp (5 ml) 1 tsp lemon juice; to taste Flaky sea salt, to taste; to taste Freshly ground black pepper, to taste

Lunch · French · 20 min

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

Calories: 699
Protein: 29g
Carbs: 81g
Fat: 27g

Ingredients

3.0 oz (340 g) 2 (6 oz / 170 g each) Moulard duck breasts, skin on
0.2 tbsp (15 ml) 1 tbsp olive oil
2.5 /2 cup (75 g) 1/2 cup fresh or frozen pitted cherries
2.5 /4 cup (60 ml) 1/4 cup balsamic vinegar
5.2 tbsp (30 ml) 2 tbsp dry red wine (like Pinot Noir)
2.5 small (30 g) 1 shallot, finely minced
2.5 sprig 1 sprig fresh thyme
0.2 /4 cup (30 g) 1/4 cup toasted pistachios, roughly chopped
2.5 /4 cup (45 g) 1/4 cup cooked quinoa
2.5 cup (30 g) 1 cup baby arugula
2.5 tsp (5 g) 1 tsp Dijon mustard
2.5 tsp (5 ml) 1 tsp lemon juice
to taste Flaky sea salt, to taste
to taste Freshly ground black pepper, to taste

Method

01Pat the duck breasts completely dry with paper towels. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with flaky sea salt and freshly ground black pepper.
02Place the duck breasts, skin-side down, into 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. The skin should be deeply golden brown and crackly, and most of the fat should have rendered out. Pour off the rendered duck fat into a heatproof bowl as it accumulates (reserve this for roasting potatoes later!).
03Once the skin is crispy, flip the duck breasts and sear the meat side for about 2 minutes. Transfer the skillet to a preheated oven at 400 deg F (200 deg C). Roast for 5-8 minutes for medium-rare (130-135 deg F / 54-57 deg C internal temperature), or longer for your desired doneness. Remove the duck breasts from the skillet and let them rest on a cutting board, skin-side up, for at least 10 minutes before slicing.
04While the duck rests, make the sauce. Pour off all but 1 tablespoon of duck fat from the skillet. Return the skillet to medium heat. Add the minced shallot and cook until softened, about 2 minutes. Add the cherries, balsamic vinegar, red wine, and thyme sprig. Bring to a simmer and cook until the sauce has reduced by about half and is slightly syrupy, about 5-7 minutes. Remove the thyme sprig. Stir in the Dijon mustard and lemon juice. Season with salt and pepper to taste.
05For the salad, whisk together 1 tablespoon of the reserved duck fat (or olive oil), the Dijon mustard, and lemon juice. Season with salt and pepper. Toss the arugula with the dressing.
06To serve, slice the rested duck breast thinly against the grain. Arrange the arugula salad on a plate. Place the sliced duck breast over the salad. Spoon the cherry-balsamic reduction over the duck. Scatter the toasted pistachios and cooked quinoa around the plate. Finish with a sprinkle of flaky sea salt.

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