Pan-Seared Duck Breast with Cherry Shallot Wine Sauce Recipe
Pan-seared duck breast is so simple and easy but tastes elegant and fancy! Tender, juicy duck breast with crispy savory seared fat over bold and slightly sweet dried cherry, shallot and red wine sauce.
How to Make the Best Pan-Seared Duck Breast with Cherry Shallot Wine Sauce
Pan-seared duck breast might sound like something only a professional chef could master, but this elegant dish is surprisingly simple and requires just 45 minutes from start to finish. The key is rendering the duck fat slowly until the skin becomes wonderfully crispy and golden, while the meat stays tender and juicy inside.
What makes this dish truly special is the bold, slightly sweet cherry shallot wine sauce. The tartness of the dried cherries balances beautifully with the umami-rich duck and the subtle sweetness of caramelized shallots. This is the kind of dinner that looks and tastes like you spent hours in the kitchen, but it’s actually perfect for a romantic anniversary dinner or Valentine’s Day celebration.
Serve with your favorite sides like creamy mashed potatoes, roasted asparagus, or a crisp salad. The whole meal comes together in less than an hour, making it an excellent choice for entertaining or special occasions.
Pan-Seared Duck Breast with Cherry Shallot Wine Sauce
Pan-seared duck breast is so simple and easy but tastes elegant and fancy! Tender, juicy duck breast with crispy savory seared fat over bold and slightly sweet dried cherry, shallot and red wine sauce.
Ingredients
Pan-Seared Duck Breast
Cherry Shallot Wine Sauce
Instructions
Pan-Seared Duck Breast
- Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
- Season both sides generously with salt and pepper.
- Place duck breasts skin-side down in a cold skillet. Heat over medium heat, allowing the fat to render slowly for about 10-12 minutes until the skin is golden and crispy.
- Flip the duck breasts and cook for another 4-5 minutes for medium-rare, until the internal temperature reaches 130-135°F. Transfer to a cutting board and let rest for 5 minutes.
Cherry Shallot Wine Sauce
- In the same skillet, pour off excess duck fat, leaving about 1 tablespoon.
- Add sliced shallots and cook for 2-3 minutes until softened and beginning to caramelize.
- Add minced garlic and cook for 30 seconds until fragrant.
- Deglaze the pan with red wine, scraping up any browned bits. Let simmer for 3-4 minutes until reduced by half.
- Stir in dried cherries and simmer for 2 minutes. Remove from heat and whisk in cold butter until the sauce is creamy and glossy.
- Season to taste with salt and pepper. Slice the duck breast and serve with the cherry shallot wine sauce.