Growing up we never had duck. It was basically chicken, steak and when Thanksgiving rolled around, Turkey. So, as an adult when I had my first bite of duck my world was flipped around and around. It is AMAZING. It’s tender, juicy, a little fatty… basically all the delicious flavors and textures you’d want in one bite.
However, as my culinary skills sharpened, I still was so intimidated by that flavorful foul. I would ordered it out, but never took on the task of cooking it at home. Except for last month. While I was creating my grocery list on FreshDirect (we order all our groceries online since we don’t have a store within walking distance), I saw that duck was on sale. I thought, “OK. Now’s your chance. You can make it, screw it up and your pocket book is no worse for the wear”.
So I did. And it was INCREDIBLE! So I did it again. And then again! Until my recipe was perfect – just like the very first time… is there a double entendre here? I can’t tell…
Here it is my fellow duck devotees. The best damn duck recipe you’ve ever made.
Why this duck recipe rocks my world:
- Tender
- Flavorful
- Restaurant quality
- Juicy
- Delicious
- Perfect for Fall and Winter meals
- Simple
- Crispy
Simple Crispy Duck Breast Recipe with Cherry Sauce
Print RecipeIngredients
- 1.5 lb duck breast
- Salt
- Pepper
- 1/4 cup finely chopped onion
- 1 finely chopped garlic clove
- 1/2 cup chicken stock
- 12 pitted cherries (I used frozen cherries, but fresh always work!)
- 1 tbsp honey
- 1 tbsp dairy free butter (I use Earth Balance Soy Free Spread)
Instructions
Pre-heat the oven to 400 degree F
Score the skin (see photo below)
Season with salt and pepper
Place the duck skin side down in a cold, nonstick pan
Cook on medium heat for about 7 minutes
Move the duck skin side up to a rack and roasting pan and cook in oven for about 12 minutes
Remove from oven and let rest for 10 minutes
While the duck cooks, add the onion and garlic to the pan the duck was cooking in and cook over medium heat for 2 minutes
Whisk in the chicken stock, cherries and honey, allow to cook for another 2 minutes then add in the dairy-free butter and simmer for about 8 minutes or until thickened
In all seriousness – this is the best recipe I think I’ve made in awhile. Enjoy!
xo,
L
