Pan-Seared Duck Breasts with Cherry Pinot Noir Sauce
Pan-seared Duck Breasts with Cherry Pinot Noir Sauce: Savor flavorful duck paired with a rich cherry wine reduction. Perfect for special occasions or dinner parties.
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Cooking tools:
- Fine-mesh sieve
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
- Refrigerator
- Plastic wrap
Ingredients
- 4 duck breast halves (8- to 9-ounces each)
- 4 sprigs thyme
- 2 cloves garlic, chopped
- 3 tablespoons dried cherries
- 1 tablespoon raisins
- 3 tablespoons brandy
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 cup Pinot Noir wine
- ¼ cup balsamic vinegar
- 1 cup chicken stock
- 1 cup beef stock
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