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Seared Duck Breast Halves with Balsamic Cherry Reduction

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11245 posts
Joined: Dec 19, 2005


Posted to Thread #13975 at 11:09 pm on Feb 28, 2009


The marinade becomes the sauce in this easy yet sophisticated recipe.


4 boneless skinless duck breast halves

3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 clove garlic, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste

3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine (one reviewer on egullet recommended using port)
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)


To prepare marinade, whisk balsalmic vinegar through pepper together until combined.
Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
Remove duck from marinade; reserve marinade.
Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
Remove to platter and keep warm.
Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
Taste and adjust for seasoning if needed.
Pour reduction (sauce) over duck and serve at once.

4 servings


A balanced diet is equal parts of milk and dark chocolate.

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