Duck Breast Recipe: Seared Perfection with Cherry Sauce!

Ingredients

• 2 (6-8 oz / 170-225g) duck breasts, skin on
• 1 tsp (5ml) kosher salt
• 1/2 tsp (2.5ml) freshly ground black pepper
• 1 tbsp (15ml) olive oil (optional, if duck isn’t fatty enough)
• 1 tbsp (15g) unsalted butter
• 1 shallot, finely minced
• 1 clove garlic, minced
• 1/2 cup (120ml) dry red wine (e.g., Pinot Noir or Merlot)
• 1 cup (240ml) fresh or frozen (thawed) pitted cherries, halved
• 2 tbsp (30ml) balsamic vinegar
• 1 tbsp (15ml) brown sugar, packed
• 1 sprig fresh thyme
• 1/4 cup (60ml) chicken broth
• 1 tbsp (15ml) cold unsalted butter, cut into small cubes (for finishing)
• Salt and pepper to taste