Seared Duck Breast with Cherry-Port Reduction
This exquisite dish marries the rich, succulent flavors of duck with the tangy-sweet notes of cherry and port wine. It's a dish that sings of romance and indulgence, perfect for a cozy dinner that will leave your palate entranced.
Step 1: Season duck breasts with salt and pepper. Score the skin in a crosshatch pattern.
Step 2: Heat a skillet over medium heat and place the duck breasts skin-side down. Sear for about 8 minutes until the skin is crispy.
Step 3: Flip the duck and cook for another 4-5 minutes for medium-rare. Remove from skillet and let rest.
Step 4: In the same skillet, add shallot and sauté for 2 minutes. Add cherries and port wine, simmering until reduced by half.
Step 5: Stir in butter to finish the sauce. Slice the duck and drizzle sauce over top before serving.
Creamy Mashed Potatoes
Pinot Noir
Contains alcohol