Seared Duck Breast with Red Wine and Cherry Reduction

Ingredients

• 2 pieces duck breasts, skin scored
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup red wine
• 1 cup chicken stock
• 1 cup fresh cherries, pitted
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 2 tablespoons unsalted butter, cold
• 1 teaspoon fresh thyme, chopped

Method

1. 01
   Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
2. 02
   Season the duck breasts generously with salt and freshly ground black pepper.
3. 03
   Heat a large oven-safe skillet over medium-high heat and add the olive oil. Once hot, place the duck breasts skin-side down in the skillet.
4. 04
   Sear the duck breasts for about 6-8 minutes until the skin is crisp and golden brown. Flip the duck breasts and cook for another 2 minutes.
5. 05
   Transfer the skillet to the preheated oven and roast for 6-8 minutes until the duck is cooked to your desired doneness. Remove from the oven and let rest for 5 minutes.
6. 06
   While the duck rests, make the red wine and cherry reduction. In a saucepan over medium heat, combine the red wine, chicken stock, cherries, honey, and balsamic vinegar.
7. 07
   Bring to a simmer and reduce the mixture by half, about 10 minutes. Stir in the cold butter and fresh thyme until the sauce is glossy and thickened.
8. 08
   Slice the duck breasts and serve drizzled with the red wine and cherry reduction. Garnish with additional thyme if desired.