• 3f3d4af94e60cf79a6c50e5b152c0eda

Duck Breast With Balsamic

Duck breast may seem complicated to make, but trust us, it's one of the easiest healthy dinner recipes you can make. All it takes is a hot pan and a bit of salt and pepper to cook up a moist, juicy duck breast that will rival any supermarket steak you might have instead. Seven ingredients and 15 minutes yield a dish chefs train 2 years to learn to prepare.

Prep
Cook
Serves 4people
Ingredients
4
small duck breasts or
2
large breasts (about 1 pound total)
Salt and black pepper to taste
2
shallots, minced
16
cherries, pitted and roughly chopped
1
⁄4 cup low-sodium chicken stock
1
⁄4 cup balsamic vinegar
Directions
1.
Heat a large skillet over medium heat.
2.
Use a very sharp knife to score the skin on each duck breast, cutting 1⁄2" diamonds across the entire surface.
3.
Season all over with salt and black pepper.
4.
Add the duck breasts to the pan, skin side down, and cook for 5 to 6 minutes, until plenty of fat has rendered and the skin is a deep golden brown.
5.
Flip and cook for another 3 to 4 minutes, until the duck is firm but yielding, like a Nerf ball.
6.
Transfer to a cutting board and let rest for 5 minutes.
7.
While the duck rests, discard all but a thin film of the duck fat. (If you really want to indulge, roast your breakfast —in some of the fat the next morning.)
8.
Add the shallots to the pan and cook for 1 minute before adding the cherries.
9.
Cook for 2 minutes, then pour in the stock and vinegar.
10.
Simmer for about 3 minutes, until the liquid has reduced by half. Season with black pepper.
11.
Thinly slice the duck and divide among four plates. Serve with the cherry-balsamic sauce spooned

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