Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Ingredients:
2 1lb Duck Breasts, with Fat
Salt and Pepper to taste
8-12 fresh Sage Leaves
2 Tbsp Honey
2 Tbsp Balsamic Vinegar
1/4 cup Cherry Juice
3 oz Kirschwasser
1 tsp Ginger Powder
1 Tbsp Butter

Directions:

  • Score the fat of each Duck Breast, crisscross.
  • Sprinkle liberally with Salt and Pepper
  • Heat a skillet on medium heat, and place the Breasts fat-side down in the Skillet.
  • Cook for 7-8 minutes, rendering the fat.
  • Flip the Breasts, reduce the heat to medium-low and cook for 10-12 minutes or until Medium Rare.
  • Remove from the pan.
  • In the hot duck fat, place the Sage leaves, and fry for 1-2 minutes, until crisp. Remove to papertowel.
  • Remove the excess fat. You can save it for use in other dishes.
  • On medium heat, deglaze the Skillet with the Kirschwasser and Balsamic Vinegar.
  • Add the Honey, Cherry Juice, and Ginger.
  • Cook for 2 minutes until bubbly, then melt the Butter into the Sauce.
  • Take the Duck Breasts and return them to the Skillet, turning them over in the Sauce to coat.
  • Plate the Duck.
  • Slice the Duck then drizzle some Sauce over the Duck.
  • Garnish with the fried Sage.

Makes 2-4 Servings…each breast is 16 oz, and would make each a very hearty portion. Depending on serving sizes, you could feed up to four people.

NOTES: Duck is a lost poultry to most people. This is probably one of the simplest meals for Duck and it packs an amazing flavorful taste. The Gingered Cherry Sauce compliments the bold flavor of the Duck Breast. The Sage gives an aromatic crispy edible garnish. I would recommend this dish during Christmas, especially a romantic Christmas dinner for two.

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