engagement dinner main course recipe

Ingredients

• 2 duck breasts (about 8-10 oz each)
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 cup dry red wine (such as Pinot Noir)
• 1/2 cup cherry juice
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1 sprig fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 1 cup fresh cherries, pitted and halved

Instructions

1. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
2. Season the duck breasts generously with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Place the duck breasts skin-side down in the skillet and cook for 8-10 minutes, or until the skin is crispy and golden brown. Don't move the duck breasts during this time.
5. Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or longer depending on your desired doneness.
6. Remove the duck breasts from the skillet and set aside to rest.
7. Add the chopped shallot and garlic to the skillet and cook for 2-3 minutes, until softened.
8. Deglaze the skillet with red wine, scraping up any browned bits from the bottom.
9. Add the cherry juice, balsamic vinegar, and brown sugar. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
10. Stir in the rosemary and halved cherries. Simmer for another 2-3 minutes.
11. Return the duck breasts to the skillet and spoon the cherry reduction over them.
12. Cook for 1-2 minutes to warm the duck through.
13. Remove from heat and serve immediately.

Notes

• For best results, use duck breasts that are at room temperature for 30 minutes before cooking.
• To achieve extra crispy skin, pat the duck breasts dry with paper towels before cooking.
• Resting the duck breasts allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve with roasted potatoes or wild rice.