Equipment
Ingredients
Duck
- 2 duck breasts, skin-on
- sea salt
- black pepper
Cherry-Ginger Sauce
- 1 shallot, minced
- 10 g fresh ginger, finely grated
- 60 ml red wine vinegar
- 120 ml chicken stock
- 150 g pitted cherries, fresh or frozen
- 15 g honey
- 1 g cayenne pepper
- 15 g unsalted butter, cold, cubed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 469 kcal
- Protein
- 41 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
- Sugar
- 20 g
- Sodium
- 639 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 182 mg
- Potassium
- 844 mg
- Calcium
- 44 mg
- Iron
- 5.9 mg
- Magnesium
- 57 mg
- Phosphorus
- 477 mg
- Zinc
- 4.3 mg
- Vitamin A
- 140 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.82 mg
- Riboflavin
- 1.05 mg
- Niacin
- 12.6 mg
- Folate
- 64 mcg
- Water
- 315 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the duck breasts dry thoroughly. Using a sharp knife, score the skin in a crosshatch pattern at 1cm intervals, being careful not to cut into the flesh. Season both sides generously with salt and pepper.
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium-low. Allow the fat to render slowly for 12-15 minutes. Drain excess fat from the pan halfway through if necessary (save this fat for roasting potatoes).
Once the skin is crisp and deeply golden, increase heat to medium-high. Flip the breasts and sear the flesh side for 3-5 minutes, or until an internal temperature of 54°C/129°F is reached for medium-rare (target 57°C/135°F after resting).
Remove duck from the pan and transfer to a cutting board. Let it rest for at least 10 minutes. Do not wash the pan.
Pour off all but 15ml (1 tablespoon) of duck fat from the pan. Add minced shallot and grated ginger. Sauté over medium heat for 1 minute until fragrant.
Deglaze the pan with red wine vinegar, scraping up any browned bits (fond) from the bottom. Let it reduce by half.
Add the chicken stock, cherries, honey, and cayenne pepper. Simmer for 5-7 minutes until the sauce slightly thickens and coats the back of a spoon.
Remove pan from heat. Whisk in the cold butter to create a glossy emulsion. Taste and adjust salt if needed.
Slice the duck breast against the grain into thin slices. Fan onto plates and spoon the cherry sauce generously over the meat.
Chef's Notes
- Save the rendered duck fat! It is liquid gold for roasting potatoes or vegetables.
- Scoring the skin is essential for rendering fat, but if you cut too deep into the meat, the juices will escape during cooking.
- The resting period is non-negotiable; cutting too early will cause all the juices to run out, leaving the meat dry.
- If using frozen cherries, ensure you account for the extra water they release by reducing the sauce a minute longer.
Storage
Refrigerator: 2 days — Duck is best eaten fresh; skin will lose crispness.
Reheating: Gently warm slices in a pan; do not microwave as it will overcook the meat.
Troubleshooting
Duck skin is flabby and chewy
Cause: The pan was too hot initially, searing the skin before the fat could render out
Fix: Return the breast skin-side down to a hot pan for 1 minute to crisp, though this may overcook the meat
Prevention: Always start duck breast in a cold pan
Cultural Context
This dish plays on the classic French pairing of duck with fruit (canard à l'orange or aux cerises). The addition of ginger and cayenne introduces a subtle piquancy that cuts through the rich fat of the bird, a technique often seen in modern Nouvelle Cuisine to lighten heavy meat dishes.
