Pan-Seared Duck Breast with Cherry Reduction

• duck breast
• cup fresh cherries
• /2 cup red wine
• tablespoons balsamic vinegar
• tablespoon butter
• /2 teaspoon salt
• /4 teaspoon black pepper

Instructions

1. 1

   Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Season the duck breast with salt and pepper.

3. 3

   Place the duck breast skin-side down in a cold skillet over medium heat.

4. 4

   Cook for 8-10 minutes, rendering the fat and crisping the skin. Pour off excess fat as needed.

5. 5

   Flip the duck breast and cook for 3-5 minutes for medium doneness. Use a meat thermometer to ensure internal temperature reaches 135°F.

6. 6

   Remove the duck breast from the skillet and let it rest for 5 minutes.

7. 7

   In the same skillet, add the cherries, red wine, and balsamic vinegar.

8. 8

   Simmer over medium heat for 5-7 minutes, until the sauce has reduced and thickened slightly.

9. 9

   Stir in the butter and thyme (if using).

10. 10

    Slice the duck breast and serve with the cherry reduction sauce.