Duck Breast with Cherry Sauce

A luxurious paleo-friendly main course featuring perfectly seared duck breast with a rich cherry sauce. This elegant dish combines the natural richness of duck with the sweet-tart flavors of cherries.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Cuisine: French-inspired
• Diet: Paleo
• Difficulty: Easy

Equipment Needed

• Large heavy-bottomed skillet (preferably cast iron)
• Sharp knife
• Cutting board
• Paper towels
• Meat thermometer
• Small saucepan
• Tongs
• Fine-mesh strainer (optional)

Ingredients

For the Duck

• 4 duck breasts (about 200g each)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the Cherry Sauce

• 2 cups fresh or frozen cherries, pitted
• 1/2 cup chicken bone broth
• 2 tbsp balsamic vinegar
• 1 shallot, finely minced
• 2 sprigs fresh thyme
• 1 tbsp honey (optional)
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature.
2. Score the skin of each duck breast in a diamond pattern, being careful not to cut into the meat.
3. Season both sides of duck breasts with salt and pepper.
4. Place duck breasts skin-side down in a cold, large skillet.
5. Turn heat to medium-low and cook for 12-15 minutes, until skin is golden brown and crispy.
6. Pour off excess fat every 3-4 minutes (reserve for other cooking if desired).
7. Flip breasts and cook for additional 4-5 minutes for medium-rare (internal temperature 135°F/57°C).
8. Transfer to a cutting board and let rest for 10 minutes.

For the Cherry Sauce

1. While duck is resting, drain all but 2 tablespoons of fat from the skillet.
2. Add minced shallot and cook until softened (2-3 minutes).
3. Add cherries, bone broth, balsamic vinegar, and thyme.
4. Simmer for 8-10 minutes until cherries are soft and sauce has reduced.
5. Season with salt and pepper, add honey if desired.
6. Slice duck breasts against the grain and serve with cherry sauce.

Nutrition Information (per serving)

• Calories: 385
• Protein: 28g
• Fat: 26g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 8g
• Sodium: 780mg

Tips & Notes

• Choose duck breasts with thick, even skin for best results
• Save rendered duck fat for future cooking
• Internal temperature will rise 5-10 degrees while resting
• For well-done, cook to internal temperature of 165°F/74°C

Suggested Pairings

• Roasted root vegetables
• Sautéed wild mushrooms
• Fresh herb salad
• Cauliflower rice