Pan fried duck breast with cherry sauce recipe

Name: Pan fried duck breast with cherry sauce
Total time: 35 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 duck breasts; 1 tsp salt; 1 tsp black pepper; 300 g new potatoes; 200 g green beans; 1 tbsp olive oil; 150 g cherries; 1 small red onion; 100 ml red wine; 1 tbsp honey; 150 ml chicken stock; 20 g butter; 2 sprigs fresh thyme

A special dinner for two with crisp-skinned duck breast, a glossy cherry sauce, and simple vegetables. A classic British-style Valentine's Day meal.

35 min · Medium · British Jump to method

Ingredients

2 servings

2 duck breasts
1 tsp salt
1 tsp black pepper
300 g new potatoes
200 g green beans
1 tbsp olive oil
150 g cherries
1 small red onion
100 ml red wine
1 tbsp honey
150 ml chicken stock
20 g butter
2 sprigs fresh thyme

Nutrition	Per serving
Calories	610 kcal
Protein	35 g
Carbohydrates	35 g
Fat	34 g
Saturated fat	11 g
Fibre	5.5 g
Sugar	16 g
Sodium	1350 mg

Why this works

A rich, protein-forward main with moderate carbohydrates, but relatively high in fat and sodium, so best enjoyed as an occasional meal rather than an everyday lighter option.

High-quality protein. Duck breast provides a substantial amount of complete protein, supporting muscle maintenance and satiety.

Vitamin and antioxidant content. Green beans, red onion, thyme and cherries contribute vitamin C, polyphenols and other antioxidants.

Sodium concern. Added salt plus stock can push sodium quite high, which may be less suitable for those watching blood pressure.

Method

Score the skin of the duck breasts in a criss-cross pattern, taking care not to cut into the flesh. Season both sides with salt and black pepper.
Place the duck breasts skin-side down in a cold frying pan and set over a medium heat. Cook for 6 to 8 minutes until the fat has rendered and the skin is crisp and golden.
Turn the duck breasts over and cook for 3 to 5 minutes for medium. Remove to a plate and rest for 10 minutes.
Meanwhile, boil the new potatoes in salted water until tender, then drain. Steam or boil the green beans until just tender.
Pour off most of the duck fat from the pan, leaving about 1 tablespoon. Add the red onion and cook for 3 minutes until softened.
Add the cherries and cook for 2 minutes, then pour in the red wine and chicken stock. Add the honey and simmer for 6 to 8 minutes until reduced and glossy.
Stir in the butter to finish the sauce. Taste and adjust seasoning.
Slice the duck breasts and serve with the new potatoes, green beans, and cherry sauce spooned over the top.

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