Seared Duck With Cherry Red Wine Reduction Sauce
- 4 organic duck breast, halves, 5 oz each
- 1 tablespoon coconut oil
- 1 tablespoon butter
- 1/4 cup shallots, finely chopped
- 1/2 teaspoon fresh thyme, chopped
- 1/2 cup chicken bone broth, organic
- 1/2 cup dried tart cherries
- 1/4 cup dry red wine
- Using a sharp knife, score the skin of duck in a 3/4-inch diamond pattern (do not cut into flesh). Sprinkle generously with salt and pepper.
- Melt coconut oil in heavy large skillet over medium heat. Add duck, skin side down, to skillet and sear until skin is browned and crisp, about 5 minutes. Turn breasts over, reduce heat to medium, and cook until desired tenderness, about 4 minutes longer for small breasts and 8 minutes longer for large breasts for medium-rare. (Keep in mind the meat will continue to cook after it is removed from heat).
- Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Pour off all but 1 tablespoon of drippings from the skillet. Add shallot and thyme to skillet and stir over medium heat for 1 minute. Add broth, cherries and wine. Increase heat and boil until sauce is reduced to a glaze, stirring often, about 5 minutes.
- Remove sauce from heat and whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
- Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
Duck is a high protein meat that is rich in flavor and somewhat similar to dark meat chicken. It contains a number of minerals and is particularly high in selenium and zinc. Selenium helps to maintain the health of the thyroid and zinc functions to boost the immune system and maintain digestive health. Duck is also rich in B vitamins which help with energy production.
Cherries contain powerful antioxidants that fight free radical damage and inflammation. They are known to boost heart health and since they contain the phytochemical melatonin, they can even help you fall asleep!
We think that the sweet tartness of the cherries pairs beautifully with the savory quality of the duck. If you try this recipe, let us known what you think!