Entrée: France – Canard Aux Cerises (Duck Breast with Cherry Sauce)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 duck breasts (bone-in, skin-on), about 1 lb total (454 g total)
Salt and pepper to taste
1 cup (150 g) fresh cherries, pitted
1 / 4 cup (60 ml) red wine
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) honey
1 sprig fresh thyme

Instructions

1. Score the skin of the duck breasts and season with salt and pepper.
2. In a hot skillet, cook duck skin side down until crispy, then finish in a preheated 375°F (190°C) oven for 10-12 minutes.
3. Meanwhile, in a separate pan, combine cherries, red wine, balsamic vinegar, honey, and thyme, cooking until cherries are soft and sauce is reduced.
4. Slice the duck, serve with the cherry sauce, and garnish with fresh thyme.