Crispy Duck Breast with Reduced Balsamic Cherry Sauce

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.

 

Wild rice mushroom casserole with crispy duck breast and roasted baby carrots

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.

Score duck breasts in a diagonal/crisscross pattern

 

duck breasts with spice mixture added.

 

 

Saute duck breasts skin side down first, then flip to skin side up.

 

Move duck breasts to plate and let rest.

 

Add shallots to pan, saute until soft.

Add shallots to pan, saute until soft.  Then add balsamic mixure and rosemary, and cooked duck breasts to warm.

 

Crispy duck with reduced balsamic cherry sauce.

 

 

Crispy Duck Breast with Reduced Balsamic Cherry Sauce
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1 whole shallot, chopped fine 1 whole shallot, chopped fine 1/4 teaspoon Chinese five spice powder 1/4 teaspoon cardamon, 1/4" dice 1/4 teaspoon cumin 1/4 teaspoon cinnamon 1/3 cup white wine, dry 1/2 teaspoon rosemary powder
Servings Prep Time
2 15 minutes
Cook Time Passive Time
12 minutes 20 minutes
Servings Prep Time
2 15 minutes
Cook Time Passive Time
12 minutes 20 minutes
Crispy Duck Breast with Reduced Balsamic Cherry Sauce
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
1 whole shallot, chopped fine 1 whole shallot, chopped fine 1/4 teaspoon Chinese five spice powder 1/4 teaspoon cardamon, 1/4" dice 1/4 teaspoon cumin 1/4 teaspoon cinnamon 1/3 cup white wine, dry 1/2 teaspoon rosemary powder
Servings Prep Time
2 15 minutes
Cook Time Passive Time
12 minutes 20 minutes
Servings Prep Time
2 15 minutes
Cook Time Passive Time
12 minutes 20 minutes
Ingredients
Servings:
Units:
Instructions
  1. In a small saucepan, add the balsamic vinegar. You want a good brand. Over a low/medium heat reduce it down to 1/2 a cup, stirring occasionally. Don't overheat. You do not want it to boil. Slow to go. Add the cherry concentrate. This is your secret ingredient! You can do this ahead of time. It takes about 20-30 minutes.
  2. Preheat oven to 500 degrees
  3. In a small bowl combine Chinese five spice, cardaman, cumin and cinnamon. The five spice has great ingredients, but I like a little extra cardaman, cumin, and cinnamon.
  4. Meanwhile, take each duck breast and score the skin in a diagonal making a crisscross pattern. Be careful not to go through the skin. This will help the fat render, making for a crispy skin.
  5. Score duck breasts in a diagonal/crisscross pattern. Rub the skin side of the duck with the spice mixture.
  6. Melt butter on a low heat in an ovenproof sauté pan. Salt and pepper the duck breasts on both sides.
  7. Turn stove top up to a low/medium heat. Add duck breasts skin side down. Do not turn the heat up. You want the fat to render out. Slow to go. This takes approximately 5 minutes. Flip over when skin is a golden brown.
  8. Put in oven for approximately 5-6 minutes or until internal thermometer reads 150 degrees. Remove from oven and move breasts to a plate. Let rest.
  9. Meanwhile add shallots to sauté pan and cook until opaque. Add white wine and deglaze. Slowly add in reduced balsamic vinegar mixture. Stir. Add rosemary powder. If needed, stir until sauce is thickened. Add 1 tsp of very cold butter. This will not only help thicken the sauce but also give it a shiny glaze. Add duck breasts skin side up to sauce, let set for 2 minutes to warm up.
  10. Remove breasts, slice. Serve on plate and add sauce.
Recipe Notes

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Nutrition Facts
Crispy Duck Breast with Reduced Balsamic Cherry Sauce
Amount Per Serving
Calories 280 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 132mg 44%
Sodium 321mg 13%
Potassium 61mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 22g 44%
Vitamin A 5%
Vitamin C 7%
Calcium 5%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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