By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C).
Pat the duck breasts dry with paper towels. Score the skin lightly in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and pepper.
Heat a cast iron skillet over medium heat. Once hot, place the duck breasts skin-side down in the pan. Cook for about 6-8 minutes, until the skin is crispy and golden brown. Drain excess fat as needed.
Flip the duck breasts and cook the meat side for another 3-4 minutes.
Transfer the duck breasts to a baking sheet and roast in the preheated oven for 6-8 minutes for medium rare. Adjust time if you prefer different doneness.
Remove duck breasts from the oven and let them rest for 5 minutes before slicing.
In the same skillet, add cherries and balsamic vinegar. Simmer over medium heat for 5-7 minutes, reducing until syrupy. Stir occasionally.
In a separate pan, heat olive oil over medium-high heat. Add kale, season with salt and pepper, and sauté until wilted, about 4-5 minutes.
Slice the duck breasts and serve with cherry reduction drizzled over. Accompany with sautéed kale on the side.
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By Thomas McCrary Jr.
This Main Course Poultry Gourmet Dinner recipe is ready in 45 minutes and features Duck breasts, Cherries, Balsamic vinegar and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 400°F (200°C).
Pat the duck breasts dry with paper towels. Score the skin lightly in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and pepper.
Heat a cast iron skillet over medium heat. Once hot, place the duck breasts skin-side down in the pan. Cook for about 6-8 minutes, until the skin is crispy and golden brown. Drain excess fat as needed.
Flip the duck breasts and cook the meat side for another 3-4 minutes.
Transfer the duck breasts to a baking sheet and roast in the preheated oven for 6-8 minutes for medium rare. Adjust time if you prefer different doneness.
Remove duck breasts from the oven and let them rest for 5 minutes before slicing.
In the same skillet, add cherries and balsamic vinegar. Simmer over medium heat for 5-7 minutes, reducing until syrupy. Stir occasionally.
In a separate pan, heat olive oil over medium-high heat. Add kale, season with salt and pepper, and sauté until wilted, about 4-5 minutes.
Slice the duck breasts and serve with cherry reduction drizzled over. Accompany with sautéed kale on the side.
Calories per Serving: 480
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