dinnerFrench35 minhard

Pan-Seared Duck Breast with Cherry Sauce

Perfectly rendered duck breast with crispy skin, served with a luscious tart cherry and red wine reduction.

Prep10m
Cook25m
Total35m
Servings2
Calories580
Units:

Ingredients

0/10

Instructions

0/8
Chef's Tip

Start with a cold pan. This slowly renders the fat out of the skin layer, giving you glass-shatteringly crispy skin without overcooking the meat.

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