Cookwith

Name: French Pan-Seared Duck Breast with Cherry-Port Reduction, Roasted Fingerlings & Simple Green Salad
Prep time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 large duck breasts (about 6 oz each, skin-on); Kosher salt and freshly ground black pepper, to taste; 1/2 lb fingerling potatoes, halved lengthwise; 1 tbsp olive oil; 1/2 cup fresh or frozen cherries, pitted and halved; 1/2 cup ruby port wine; 1/4 cup low-sodium chicken stock; 1 small shallot, finely minced; 1 tsp fresh thyme leaves (plus extra sprigs for garnish); 1 tsp balsamic vinegar; 2 cups mixed greens (arugula, baby spinach, or spring mix); 1 tbsp extra-virgin olive oil (for salad); 1 tsp red wine vinegar; 1/2 tsp Dijon mustard

French Pan-Seared Duck Breast with Cherry-Port Reduction, Roasted Fingerlings & Simple Green Salad

CitrusyCarrot5102

This French-inspired duck dinner elevates a weekend meal, celebrating bold flavors and classic technique. Pan-seared duck breasts are rendered crisp and succulent, then paired with a lush cherry-port reduction brightened by shallots and thyme. Roasted fingerling potatoes offer a rustic, golden counterpoint, while a lightly dressed green salad provides freshness and crunch. The sauce’s sweet-tart profile perfectly balances the richness of the duck, and the thyme garnish adds an herbal finish. Enjoy this bistro-worthy plate with a glass of wine for a truly memorable evening.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment.
Toss fingerling potatoes with olive oil, salt, and pepper. Arrange cut-side down on the baking sheet. Roast for 22-25 minutes, until golden and tender.
Pat duck breasts dry. Score the skin in a crosshatch pattern without cutting into the flesh. Season both sides generously with salt and pepper.
Heat a heavy skillet (cast iron preferred) over medium heat. Place duck breasts skin-side down. Cook undisturbed for 7-8 minutes until the skin is crisp and golden, rendering much of the fat. Spoon off excess fat as needed (reserve for potatoes if desired).
Flip duck breasts and cook for 2-3 minutes on the flesh side. Lower heat if browning too quickly.
Transfer the skillet to the oven (or transfer duck to a small ovenproof dish if needed) and roast for 4-6 minutes more, until duck is medium-rare (130-135°F). Remove to a cutting board, tent loosely with foil, and rest 8 minutes.
While duck rests, pour off all but 1 tsp duck fat from the skillet. Over medium heat, add minced shallot and sauté 1 minute until fragrant.
Add cherries, thyme, and port wine. Simmer, scraping up any golden bits. Reduce by half, about 3-4 minutes.
Add chicken stock and balsamic vinegar. Cook another 3-4 minutes, stirring often, until the sauce is syrupy and cherries are soft. Season to taste with salt and pepper.
Whisk together extra-virgin olive oil, Dijon mustard, and red wine vinegar. Toss with mixed greens just before serving.
Slice duck breasts thinly. Arrange on plates with roasted fingerlings and salad. Spoon cherry-port reduction over duck. Garnish with fresh thyme sprigs.