Move over chicken! There’s a new bird in town, and it’s this gorgeous duck breast. Fun fact: Duck is not the same as chicken. It’s considered red meat instead of poultry, which is why you can cook it to the perfect medium; just like this recipe. Next time you feel fancy or just feel like switching things up for a weeknight dinner, make this show stopper! Not only is this recipe absolutely delicious, it’s also fool proof and can be made multiple ways using different types of fruit preserves.
Duck
2 Duck Breasts
Preheat oven to 400
Gently pat the duck breast with a paper towel being sure to remove any excess liquid
Using a sharp knife, carefully score a cross cross pattern through the fat only
Season with salt and pepper
Add to an oven proof pan skin side down on medium heat- do not preheat pan (add duck to pan before turning on heat) this will help render the fat and make the skin delicious and crispy
Sear for 8 minutes- do not touch!
Carefully flip duck breasts over and cook for an additional 8 minutes
Carefully place pan in oven and cook for 8 minutes
Once 8 minutes have passed, carefully remove pan from oven and put the duck on a cutting board to rest- do not clean pan
Tart Cherry Sauce
1 Shallot, minced
1/4 C Tart Cherry Preserves( you could also use Fig or Blackberry)
1/2 Chicken Stock
1/2 t Fresh Rosemary, Chopped (can substitute with 1/4 dried Rosemary)
2 T Butter
Using the same pan the duck was cooked in, return to medium low heat
Add shallot
Cook and stir for 2 minutes or until translucent
Add preserves and stir until incorporated
Add chicken stock and scrape the bottom of the pan to loosen all the brown bits (known as fond and is full of flavor)
Bring mixture to boil and reduce until thickened- the sauce should slowly crawl to the center if you scrape the pan
Add rosemary and salt and pepper to taste
Remove from heat
Swirl in 2 T butter until completely melted- do not stir! Swirling the butter gives the sauce a thick and shiny finish. This method is also known as Monter au Beurre and will make you look like a rockstar
Slice duck breast and top with sauce
Serve immediately
Chef Tip: Make my Rosemary Roasted Potatoes as a side dish and toss in 1 T of duck fat to the potatoes before serving. Now you have duck fat roasted potatoes and they are delicious!
Cooking with Love ❤️ 