Crispy Duck Breast with
Reduced Balsamic Cherry Sauce
There is nothing in the world like a succulent, moist duck breast with a perfectly crispy golden skin topped with a rich ruby sweet sauce.
HOW TO GET A CRISPY DUCK BREAST WHILE KEEPING THE MEAT MOIST
Mission accomplished on this recipe. This crispy duck breast with reduced balsamic cherry sauce is bomb! Rendering the fat from the skin is the perfect way to achieve that crispy skin everyone desires. You do this by scoring the top of the skin. Be careful not to cut through to the meat. The trick here when cooking is to cook the skin SLOW. This allows more of the fat to render out of the skin, which makes it nice and crispy. Roasting this fair game in the oven to finish the cooking process, makes for a moist, tender, and juicy interior while keeping the integrity of the crispy top. The reduced balsamic with the secret ingredient of the cherry concentrate totally enhances the infused flavors of the extra cardamon, cumin, and cinnamon. The subtle hint of rosemary completes this decadent, inviting entrée. Bon Appetit!
Making a reduced balsamic cherry sauce
First of all you need a really good balsamic vinegar. I recommend Kirkland brand from Costco. Slowly over a low/medium heat reduce it down to half. Do not boil! Add your secret ingredient (the tart cherry concenrate). If you can’t find this, I recommend a tart cherry extract. You can use this sauce over chicken as well. It even freezes well.