Description
A romantic and sophisticated dish featuring seared duck breast with a rich cherry-port reduction, served alongside creamy truffle mashed potatoes and roasted asparagus. Perfect for a special dinner date.
Ingredients
Scale
For the Crust:
- 2 boneless duck breasts, skin on
- 1 cup fresh or frozen cherries, pitted
- 1/2 cup port wine
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 sprig fresh rosemary
- 4 large Yukon Gold potatoes, peeled and cubed
- 1/4 cup heavy cream
- 2 tablespoons truffle oil
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Score the duck skin in a crosshatch pattern, season with salt and pepper, and sear skin-side down in a skillet over medium heat for 6-8 minutes until crispy. Flip and cook for 2 minutes, then transfer to oven for 8-10 minutes until medium-rare. Let rest.
- In the same skillet, add cherries, port, balsamic vinegar, honey, and rosemary. Simmer for 10-15 minutes until reduced to a syrupy sauce. Remove rosemary sprig.
- Boil potatoes until tender, drain, and mash with heavy cream, truffle oil, salt, and pepper until smooth.
- Toss asparagus with olive oil, salt, and pepper, then roast in oven for 10-12 minutes until tender.
- Slice duck breast, plate with mashed potatoes and asparagus, and drizzle with cherry-port reduction.
Notes
You can customize the seasonings to taste.