Pan-Seared Duck Breast with Cherry Compote
A classic French dish featuring seared duck breast served with a rich cherry compote. This recipe showcases the simplicity and elegance of French cuisine.
Ingredients
- ●4 Duck breastBoneless
- ●2 tablespoons Cherry jamHomemade or store-bought
- ●1 sprig Fresh thymeFor garnish
- ●1/2 teaspoon SaltKosher or sea salt
- ●1/4 teaspoon Black pepperFreshly ground
- ●2 tablespoons Olive oilFor searing
- ●1 cup Red wineFor cherry compote
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Season the duck breast with salt and black pepper.
- 3
3. Heat a skillet over medium-high heat and add the olive oil.
- 4
4. Sear the duck breast for 2-3 minutes on each side, or until browned.
- 5
5. Transfer the skillet to the oven and cook for 10-12 minutes, or until the duck reaches 130°F (54°C) for medium-rare.
- 6
6. Let the duck rest for 5 minutes before slicing.
- 7
7. In a saucepan, combine the cherry jam, red wine, and 1 cup of water.
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8. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the compote has thickened.
- 9
9. Garnish the duck with fresh thyme and serve with the cherry compote.