The Outdoorsman's Kitchen: Seared Duck Breast with Cherry Red Wine Reduction

Welcome to The Outdoorsman's Kitchen category of our blog. Unlike most recipe sites, we aren't providing 10 pages of backstory that no one cares about before getting to our recipes. The Outdoorsman's Kitchen focuses on recipes that can be made with game meat. This recipe, duck breasts.

Get ready for a delicious duck dish! This meal is all about rich, tender flavors and a luxurious dining experience. Whether you pair it with roasted root veggies or a fresh green salad, it's sure to impress even the duck skeptics.

Pan-Seared Duck Breast with Cherry Red Wine Reduction

Prep time: 10-15 minutes

Cook time: 25-30 minutes

Ingredients:

• 2 boneless duck breasts

• Salt and freshly ground black pepper

• 1 cup cherries, pitted and halved

• 1/2 cup red wine

• 2 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon unsalted butter

• Fresh thyme sprigs for garnish

Instructions:

1. Prep the Duck Breast: With a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and yields a crispier skin. Season both sides of the duck breasts with salt and pepper.
   

2. Sear the Duck Breast: In a cold, dry skillet, place the duck breasts skin-side down. Turn the heat to medium and slowly render the fat from the skin. Cook for about 10-12 minutes or until the skin is crisped and brown. Flip the breasts, reduce the heat to medium-low, and continue cooking for an additional 5-7 minutes for medium-rare.
   

3. Rest the Duck: Once the duck is cooked to your preferred doneness, transfer it to a cutting board, cover with foil, and let it rest for about 5 minutes.
   

4. Make the Cherry Red Wine Reduction: While the duck is resting, add the cherries, red wine, balsamic vinegar, and honey to the skillet. Increase the heat to medium-high and let the mixture come to a simmer. Allow the liquid to reduce by about half to thicken the sauce. Lower the heat, and swirl in the butter until it's fully incorporated.
   

5. Slice and Serve: Slice the duck breast on a slight angle and arrange on serving plates. Spoon the cherry red wine reduction over the sliced duck and around the plate. Garnish with fresh thyme sprigs.
   

You can serve this dish with roasted root vegetables or a green salad with tangy dressing to balance the rich flavor of the duck. It's a luxurious choice for enjoying the delicious qualities of this exceptional game meat.