International
Pan-Seared Duck Breast with Cherry Compote
⏱ 45 minutes
🍽 4 people
👁 11 views
Ingredients
- 4 duck breasts (6 oz each)
- 1 cup cherry jam
- 1 cup red wine
- 1/4 cup port wine
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 cup fresh cherries, pitted
- 1/4 cup shallots, finely chopped
- Salt and pepper to taste
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Season the duck breasts with thyme, garlic powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the duck breasts for 2-3 minutes per side.
- Transfer the skillet to the preheated oven and cook for 12-15 minutes or until the duck reaches desired doneness.
- While the duck is cooking, combine the cherry jam, red wine, and port wine in a saucepan and bring to a boil over medium heat.
- Reduce the heat to low and simmer the cherry compote for 10-12 minutes or until thickened.
- Add the fresh cherries and shallots to the compote and cook for an additional 2-3 minutes.
- Remove the duck from the oven and let it rest for 5 minutes before slicing.
- Serve the duck breast with the cherry compote spooned over the top.
