Ingredients:

  • 2 duck breasts (approximately 6-8 oz each, skin-on)
  • Salt (to taste)
  • Freshly cracked black pepper (to taste)
  • 1 cup fresh or frozen cherries (pitted, around 150 grams)
  • 1/2 cup port wine (around 120 ml)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon unsalted butter (14 grams)
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)

Instructions:

  1. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
  2. Place duck breasts skin-side down in a cold, dry skillet. Slowly heat over medium until the fat renders and skin turns golden brown (about 6-8 minutes).
  3. Flip the duck breasts and cook for an additional 5-8 minutes until the internal temperature reaches 135°F (57°C) for medium. Remove duck from skillet and let rest for 5-10 minutes.
  4. In the fat remaining in the skillet, add cherries and sauté for 2-3 minutes. Pour in the port wine and balsamic vinegar; simmer until reduced by half (about 5-7 minutes).
  5. Stir in butter and thyme, season to taste.
  6. Slice the rested duck breast against the grain. Arrange on plates, drizzled with cherry port sauce.