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Duck Breast with Sugar-Free Cherry Sauce

Pan-seared duck breast with crisp skin, finished with a glossy sugar-free cherry sauce.
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Jewish
Servings: 4 servings
Calories: 410kcal

Ingredients

  • 4 duck breasts skin scored
  • Salt and black pepper to taste
  • 1 cup pitted cherries halved
  • 1/2 cup chicken broth
  • 2 tbsp balsamic vinegar
  • 2 tbsp granulated sugar substitute

Instructions

  • Season duck breasts generously with salt and pepper.
  • Place skin-side down in a cold skillet, then set over medium heat. Cook 8–10 minutes, until the fat is rendered and the skin is deeply golden.
  • Flip and cook 4–5 minutes more for medium doneness. Remove and rest, tented with foil.
  • Pour off most of the rendered fat, leaving about 1 tbsp in the skillet.
  • Add cherries, broth, balsamic vinegar, and sugar substitute. Simmer 5–6 minutes, until slightly thickened.
  • Slice duck breast and serve with the cherry sauce spooned over top.

Nutrition

Serving: 1serving | Calories: 410kcal | Protein: 28g | Fat: 30g | Fiber: 1g
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