Pan-Seared Duck Breasts with Cherry Pinot Noir Sauce | CABBI
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cabbi.com.
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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