Pan-Seared Duck Breast with Caramelized Brussels Sprouts and Cherry Gastrique
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant pan seared duck breast with caramelized brussels sprouts and cherry gastrique is easier than it sounds, coming together in under an hour from start to finish. The beauty of this dish is that it looks restaurant quality but requires just one pan and straightforward technique. Duck breast is packed with iron and B vitamins, making it a nutritious choice that feels luxurious on the plate. I love how the tart cherry sauce cuts through the richness of the duck while the caramelized brussels sprouts add a wonderful nutty sweetness. It's perfect for impressing guests or treating yourself to something special on a weeknight.
Ella x
Ingredients
- 4duck breasts(6 oz each, skin scored in crosshatch pattern)
- 1½ poundsbrussels sprouts(halved)
- 237 mlfresh cherries(pitted and halved)
- 2shallots(thinly sliced)
- 3 tablespoonsbalsamic vinegar
- 118 mlred wine
- 118 mlduck stock
- 1½ tablespoonshoney
- 3 sprigsfresh thyme
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 1 tablespoonbutter
Detail level
Instructions
- 1
Remove duck breasts from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.
Tip: Allowing duck to reach room temperature ensures even cooking and crispier skin.
- 2
Heat a large skillet over medium-high heat. Place duck breasts skin-side down and cook for 8-10 minutes until skin is golden and crispy. Pour off excess fat, reserving 1 tablespoon for the brussels sprouts.
Tip: Starting skin-side down renders the fat gradually and prevents it from splattering.
- 3
Flip duck breasts and cook for 5-7 minutes more for medium-rare (internal temperature 135°F). Transfer to a cutting board and let rest for 5 minutes.
Tip: Resting the meat allows juices to redistribute, keeping it moist and tender.
- 4
In the same skillet, heat reserved duck fat over medium-high heat. Add brussels sprout halves cut-side down and sear for 4-5 minutes until caramelized. Season with salt and pepper, then remove and set aside.
Tip: Don't shake the pan during searing—let the flat surface contact the heat for the best caramelization.
- 5
Add sliced shallots to the skillet and cook for 2 minutes until softened. Deglaze with red wine, scraping up browned bits from the bottom.
Tip: Deglazing captures all the flavorful caramelized bits for a more complex sauce.
- 6
Stir in duck stock, balsamic vinegar, and honey. Add fresh thyme sprigs and bring to a gentle simmer. Add cherries and cook for 3-4 minutes until the sauce reduces by half and becomes glossy.
Tip: The sauce will thicken slightly as it reduces; watch for a syrupy consistency.
- 7
Remove thyme sprigs and finish the sauce with a pat of butter, swirling gently to incorporate. Taste and adjust seasoning if needed.
Tip: Adding butter at the end creates a silky, luxurious mouthfeel.
- 8
Slice duck breasts against the grain into 0.5-inch strips. Arrange on serving plates with brussels sprouts and drizzle generously with cherry gastrique.
Tip: Slicing against the grain ensures tender, easy-to-eat pieces of duck.
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