dinnerFrench35 minhard
Pan-Seared Duck Breast with Cherry Sauce
Perfectly rendered duck breast with crispy skin, served with a luscious tart cherry and red wine reduction.
Prep10m
Cook25m
Total35m
Servings2
Calories580
Units:
Ingredients
0/10Instructions
0/8Chef's Tip
Start with a cold pan. This slowly renders the fat out of the skin layer, giving you glass-shatteringly crispy skin without overcooking the meat.
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