Pan-Seared Duck Breast with Cherry Balsamic Glaze Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 2
Best Season: Fall, Winter
Description

This Pan-Seared Duck Breast with Cherry Balsamic Glaze is a restaurant-quality dish you can make at home. The duck is perfectly crispy on the outside and tender on the inside, paired with a rich cherry balsamic reduction that balances sweetness and acidity. Perfect for a special dinner, this dish combines gourmet flavors with straightforward cooking techniques.

Ingredients
    For the Duck
  • 2 pieces duck breast (skin-on, about 180–200 g each)
  • 1 tsp sea salt
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp garlic powder (optional, for extra depth)
    • For the Cherry Balsamic Glaze
  • 1 cup fresh or frozen pitted cherries
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey (or maple syrup for variation)
  • 0.5 cup chicken stock (or vegetable stock)
  • 1 tsp fresh thyme leaves (or 0.25 tsp dried thyme)
  • 1 small shallot (finely minced)
  • 1 tsp olive oil
  • Pinch of sea salt, to taste
    • For Garnish (Optional)
  • Fresh thyme sprigs
  • A few whole cherries (pitted)
  • Microgreens or arugula leaves
Instructions
    Prepare the Duck Breasts
  1. 1
    Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern (without cutting into the meat). Season both sides with salt, pepper, and garlic powder. Let rest at room temperature for 10 minutes to ensure even cooking.
    2. Render the Fat & Crisp the Skin
  2. 2
    Place the duck breasts skin-side down in a cold, heavy skillet (preferably cast iron). Turn the heat to medium. Allow the fat to render slowly for 6–8 minutes until the skin is golden and crispy. Spoon out excess fat into a small bowl (reserve for cooking potatoes or vegetables later).
    3. Cook the Duck Through
  3. 3
    Flip the duck breasts and cook the flesh side for 3–5 minutes, depending on thickness. Aim for an internal temperature of 55–57°C for medium-rare or 60–62°C for medium. Remove from the pan, tent with foil, and let rest for 5 minutes.
    4. Make the Cherry Balsamic Glaze
  4. 4
    In the same pan, discard excess fat leaving 1 tsp behind. Add olive oil and minced shallot, sauté for 1 minute until fragrant. Stir in cherries, balsamic vinegar, honey, stock, and thyme. Simmer for 8–10 minutes, stirring occasionally, until reduced to a glossy glaze. Season with a pinch of salt to balance flavors.
    5. Slice and Serve
  5. 5
    Slice the rested duck breasts against the grain into thin medallions. Arrange on a warm plate and drizzle generously with cherry balsamic glaze. Garnish with thyme, whole cherries, or microgreens for a polished finish.
Note

Resting the Duck: Always rest before slicing to keep juices locked in.

Cherry Variations: Use fresh cherries when in season; frozen works just as well.

Glaze Adjustments: If you like a sweeter glaze, increase honey. For more tang, add extra balsamic vinegar.

Storage: Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid overcooking.

Serving Suggestion: Pair with roasted root vegetables, creamy mashed potatoes, or a wild rice pilaf.

Keywords: elegant dinner recipe, cherry balsamic duck, gourmet stovetop recipe, crispy duck breast
Read it online: https://petitepanini.com/recipe/pan-seared-duck-breast-with-cherry-balsamic-glaze-recipe/