American · Dinner
California Duck Breast Cherry Glaze Plate
California wine country tradition reading a single skin-on duck breast scored and pan-seared for crisp deep mahogany skin, finished in a tart cherry port glaze, plated with herbed wild rice and roasted asparagus for the Sonoma weeknight Pacific harvest plate of rich game and bright fruit.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
88Calories
1gProtein
0gFat
22gCarbs
18gSugar
3gFiber
0mgSodium
0mgChol
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Instructions
1
Prep
Pat both duck breasts dry and score skin in crosshatch pattern without cutting flesh. Trim asparagus woody ends. Pit and halve cherries. Finely chop shallot, mince garlic, pick thyme leaves.
2
Simmer
Bring wild rice and vegetable stock to boil over high heat 3 minutes. Reduce to low, cover, cook 25 minutes until grains split and tender.
3
Sear
Season duck skin with 0.75 tsp salt. Lay both breasts skin-side down in a large cold skillet over medium-low heat. Render slowly 10–12 minutes without moving until skin turns deep mahogany and fat releases.
4
Sear
Flip both duck breasts, continue cooking 4–5 minutes over medium-low heat to 130°F internal temperature for medium-rare. Transfer to a board and rest 6 minutes.
5
Build
Pour off all but 2 tbsp duck fat from pan. Saute shallot 90 seconds until softened over medium heat. Add garlic, half the thyme, brown sugar; cook 30 seconds. Pour port wine, scrape fond, simmer 60 seconds. Add cherries, chicken stock, red wine vinegar, 0.5 tsp salt; simmer 6–7 minutes until glossy. Whisk in butter off heat. While glaze simmers, heat a large grill pan over medium-high 4 minutes. Toss asparagus with olive oil and 0.25 tsp salt; grill 4–5 minutes turning once until charred and crisp-tender.
6
Slice and plate
Slice both duck breasts across the grain. Divide wild rice between two plates, fan duck slices over each, spoon cherry port glaze across duck, drape asparagus alongside, scatter remaining thyme, finish with flaky salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) skin-on duck breast
- 120g (4.2 oz) wild rice blend
- 240g (8.5 oz) fresh sweet cherries
- 360g (12.7 oz) asparagus spears
- 120ml (1/2 cup) port wine
- 240ml (1 cup) chicken stock
- 20g (large handful) fresh thyme
- 60g (2.1 oz) shallot
- 4 garlic cloves
- 40g (1.4 oz) unsalted butter
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 tsp light brown sugar
- 480ml (2 cups) vegetable stock
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper
- 0.5 tsp flaky sea salt