French · Dinner
Seared Duck Breast with Cherry Sauce
Magret de Canard aux Cerises
A Gascon bistro classic, seared duck breast finished with a port and cherry pan sauce.
$$$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
24gFat
32gCarbs
8gSugar
6gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Score duck breast skin in crosshatch through fat only. Season both sides with salt and pepper. Finely chop shallot and garlic. Halve potatoes. Trim haricots verts. Pit cherries if fresh.
2
Roast
Toss potatoes with 1.5 tbsp duck fat and salt. Roast at 200°C for 25–30 minutes until golden and tender, shaking halfway through.
3
Sear
Place duck breasts skin-side down in a cold dry pan over medium heat. Render 8–10 minutes, draining fat twice, until skin is deep golden. Flip, sear 4 minutes for medium-rare. Transfer skin-side up to a warm plate, rest loosely tented 8 minutes.
4
Build
Pour off all but 1 tsp duck fat from the pan. Over medium heat, sauté shallot and garlic 2 minutes until soft. Add port and vinegar, reduce 2 minutes. Add stock, thyme, and bay leaf, simmer 4 minutes until syrupy.
5
Reduce
Add cherries to the pan, simmer 3–4 minutes until just softened and sauce coats the back of a spoon. Off heat, whisk in 15g duck fat. Remove thyme and bay, adjust seasoning.
6
Boil
While sauce simmers, blanch haricots verts in salted boiling water 3–4 minutes until bright and just tender. Toss with olive oil and a pinch of salt.
7
Slice and plate
Slice duck breasts across the grain. Arrange on plates with potatoes and haricots verts alongside. Spoon cherry sauce over the duck and serve immediately.
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
- 2 duck breast magret
- 250g (8.8 oz) dark cherries
- 1 medium shallot
- 1 garlic clove
- 80ml (1/3 cup) port
- 1 tbsp red wine vinegar
- 150ml (2/3 cup) chicken stock
- 15g (0.5 oz) duck fat or butter
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tsp sea salt
- 0.25 tsp black pepper
- 400g (14 oz) waxy baby potatoes
- 1.5 tbsp duck fat
- 300g (10.6 oz) haricots verts
- 1 tsp extra virgin olive oil