Pan-Seared Duck Breast
Crispy-skinned duck breast with a cherry port reduction and roasted sweet potatoes.
From Nutrola's curated recipe library
Nutrition Facts (per serving)
Values are per serving
45 g
Protein
40 g
Carbs
33 g
Fat
Ingredients
704 CalDuck breast
2 pieces (200g each)
258 CalSweet potatoes
300 g
50 CalCherries (pitted)
100 g
64 CalPort wine
80 ml
102 CalButter
1 tbsp
0 CalFresh thyme
3 sprigs
120 CalOlive oil
1 tbsp
Instructions
- 1
Preheat oven to 200°C (400°F). Cube sweet potatoes, toss with olive oil, and roast for 25 minutes.
- 2
Score duck skin in a crosshatch pattern. Season with salt and pepper.
- 3
Place duck skin-side down in a cold pan. Turn heat to medium and render fat for 8 minutes.
- 4
Flip and cook 4 more minutes for medium-rare. Rest for 5 minutes.
- 5
In the same pan, add cherries and port wine. Simmer until reduced by half. Finish with butter.
- 6
Slice duck and serve with sweet potatoes and cherry sauce.
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