Here is another recipe that I got from a recipezaar member for duck breast. (If you enjoyed this and would like to see other recipes by this chef click here. ). It was quite good, I gave a review of 4 out of 5 stars. I live close to France and magret of duck is really cheap so I eat duck about once a week. You can imagine how many of my own and other peoples recipes for duck I have tried. So my review on this just reflected that I personally think there are far better sauces that I have enjoyed with duck, both with whole duck and duck breasts. Having said that it was very easy to prepare, I bought magret of duck, skin on, my husband and I love the crispy skin of a duck. On the whole we both enjoyed it, I served mine with marinated, roasted asparagus and mashed parsnip.

Ingredients

4 boneless skinless duck breast halves
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)

Marinade
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 garlic clove, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste

Method

1. To prepare marinade, whisk balsamic vinegar through pepper together until combined.

2. Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.

3. Remove duck from marinade; reserve marinade.

4. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.

5. Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.

6. Add the duck breast halves and cook 3 minutes on each side, or until golden brown.

7. Remove to platter and keep warm.

8. Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.

9. Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.

10. Taste and adjust for seasoning if needed.

11. Pour reduction (sauce) over duck and serve at once.

To serve slice duck breast arrange on plate. I served mine with marinated, roasted asparagus and mashed parsnip.

All photo’s taken by me unless otherwise stated.