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🍽️ Pan-seared Duck Breast with Cherry Reduction

410 kcal · 30 min · 4 servings

Ingredients

• 2 large duck breast fillets (approx. 300 g each)
• salt
• pepper (from a grinder)
• 200 ml red wine
• 100 ml cherry juice
• 1 sprig basil
• 150 g cherry juice (pitted)
• 2 tbsp cold butter
• basil (for garnish)

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with fan setting.
2. 2. Rinse the duck breasts under cold running water.
3. 3. Pat the breasts dry thoroughly with kitchen paper.
4. 4. Score the skin side in a fine diamond pattern, being careful not to cut into the meat.
5. 5. Season the breasts generously with salt and pepper.
6. 6. Heat a large frying pan without fat over medium-high heat.
7. 7. Place the duck breasts skin-side down into the hot pan.
8. 8. Fry the skin side for about five minutes until crispy and brown.
9. 9. Turn the breasts briefly to sear the meat side.
10. 10. Place the breasts on a baking sheet lined with baking paper.
11. 11. Slide the tray into the preheated oven.
12. 12. Cook the duck breasts for 35 to 40 minutes until pink (medium).
13. 13. Remove the pan from the heat and pour off the excess cooking fat.
14. 14. Deglaze the pan with red wine, scraping up the browned bits (fond) from the bottom.
15. 15. Add the cherry juice to the pan.
16. 16. Add the basil stem to the liquid.
17. 17. Simmer the sauce until it has reduced by half.
18. 18. Strain the sauce through a fine mesh sieve into a clean pot.
19. 19. Bring the strained sauce to a boil.
20. 20. Add the cherries to the hot sauce.
21. 21. Heat the cherries through with the sauce for a short time.
22. 22. Remove the pot from the heat.
23. 23. Stir in the cold butter cubes until melted and emulsified.
24. 24. Season the sauce to taste with salt and pepper.
25. 25. Remove the duck breasts from the oven.
26. 26. Let the meat rest for a few minutes.
27. 27. Slice the duck breasts into even slices.
28. 28. Arrange the meat slices on plates.
29. 29. Pour the warm cherry sauce over the meat.
30. 30. Garnish the dish with fresh basil.
31. 31. Serve the duck breast immediately while hot.

Nutrition per serving

• kcal: 410
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 10 g