Duck breast is all about slowly rendering the fat until the skin becomes deeply crisp while keeping the center tender and rosy. The cherry red wine reduction balances the richness with acidity and dark fruit depth, creating a steakhouse-style duck experience with intense flavor and texture contrast.

Ingredient List

• 2 Maple Leaf Boneless Duck Breasts (14 oz each)
• Kosher salt
• Fresh cracked black pepper

Cherry Red Wine Reduction

• 1 cup red wine
• 1/2 cup cherries, halved
• 1 shallot, finely diced
• 1 tbsp butter
• 1 tsp honey

For Serving

• Fresh thyme
• Flaky sea salt

Process

1. Remove duck breasts from refrigeration 30 minutes before cooking and pat dry thoroughly.
2. Score skin in a crosshatch pattern without cutting into the meat.
3. Season generously with kosher salt and black pepper.
4. Place duck breasts skin-side down in a cold cast iron skillet.
5. Turn heat to medium and slowly render fat for 10–12 minutes until skin becomes deeply golden and crisp.
6. Flip duck breasts and cook 3–5 minutes more until internal temperature reaches 130–135°F for medium-rare.
7. Rest duck breasts 8–10 minutes before slicing.
8. Meanwhile, sauté shallot in 1 tbsp reserved duck fat until softened.
9. Add red wine, cherries, and honey. Simmer until reduced by half and glossy. Whisk in butter.
10. Slice duck breast against the grain and spoon sauce over the top.
11. Finish with thyme and flaky sea salt before serving.