PAN SAUTEED DUCK BREAST WITH CHERRY CABERNET SAUCE
Pan-seared Pekin duck breast with cherry cabernet sauce – easy, delicious, and perfect for a special dinner. Enjoy!
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Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Aluminum foil
- Measuring spoon
Ingredients
- 1 Pekin Duck Breast
- Shallots, minced, 2 to 3 TBS.
- Chicken broth, 6 ounces
- Chicken Demi-Glace, 1 TBS.
- Red Wine, 1/4 cup
- Frozen Sweet Cherries, A handful, and some juice
- Butter, 2 TBS.
- Red Balsamic Vinegar (I used Neapolitan Herb vinegar from Monterey Olive Oil Co.) 2 TBS.
- Honey, 2 TBS.
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