Dinner · French · 15 min
Pan-Seared Duck Breast with Cherry-Port Reduction and Toasted Pistachios
- Calories
- 776
- Protein
- 59g
- Carbs
- 26g
- Fat
- 48g
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
Method
- 01Pat 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.
- 02Place 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.
- 03Pour 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.
- 04Flip 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.
- 05Remove 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.
- 06While 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.
- 07Add 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.
- 08Slice 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.
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