Get ready to impress your guests (or just treat yourself like the queen/king you are) with this absolutely divine Pan-Seared Duck Breast with Cherry Port Reduction and Wild Mushroom Risotto. Trust me, hunny, this dish is about to make you feel like a Michelin-star chef in your own kitchen! 🍷✨
Let me tell you, the first time I made this for my dinner party, my friends literally couldn’t stop talking about it for weeks. The combination of perfectly crispy duck skin, juicy meat, and that luxurious cherry sauce? _chef’s kiss_
Here’s what you’ll need (because we’re fancy today):
For the Duck:
– 2 duck breasts (room temperature, darling!)
– Sea salt and freshly cracked black pepper
– 2 sprigs fresh thyme
For that Heavenly Cherry Sauce:
– 1 cup fresh cherries, pitted
– 1/2 cup port wine
– 2 tablespoons honey
– 1 shallot, finely minced
– 1 tablespoon butter
For the Risotto:
– 1 cup arborio rice
– 4 cups warm chicken stock
– 1/2 cup wild mushrooms
– 1/2 cup parmesan cheese
– 1/4 cup white wine
– 2 tablespoons butter
– 1 shallot, diced
– 2 cloves garlic, minced
Now, let’s get cooking! (And yes, pour yourself a glass of wine – you deserve it!)
1. Score the duck skin in a diamond pattern (don’t cut into the meat, sweetie!). Season generously with salt and pepper.
1. Place the duck skin-side down in a COLD pan. Yes, cold! Trust me on this one. Turn the heat to medium and let that fat render slowly for about 8-10 minutes until golden brown.
1. Flip and cook for another 4-5 minutes for medium-rare. Rest it for 10 minutes – patience is a virtue!
Speaking of patience, if you’re loving this recipe so far, make sure to follow me on NewsBreak for more mouth-watering recipes that’ll make your taste buds dance! 💃
1. For the risotto, sauté mushrooms until golden. Set aside. In the same pan, cook shallots and garlic until fragrant.
1. Add rice, toast for 2 minutes, then add wine. Once absorbed, start adding warm stock one ladle at a time, stirring constantly. (This is your arm workout for the day, ladies!)
1. Meanwhile, make the cherry sauce: Sauté shallots, add port and cherries, simmer until reduced by half, finish with honey and butter.
1. When risotto is creamy (about 20-25 minutes), fold in mushrooms, parmesan, and butter.
Plate like a pro: Swirl that risotto on the plate, lay those gorgeous duck slices on top, and drizzle with that magnificent cherry sauce. Garnish with fresh thyme and prepare for the compliments to roll in!
Y’all, this dish is seriously giving main character energy! If you’ve made it this far, you absolutely need to follow me on NewsBreak for more fabulous recipes that’ll have everyone thinking you went to culinary school in secret!
Drop a comment below and let me know if you’re brave enough to try this recipe (trust me, you’ve got this!), or share your own fancy dinner party victories. I love hearing from my foodie fam!
PS: Don’t forget to save those duck fat drippings – they make the most amazing roasted potatoes. But that’s a recipe for another day! 😉✨
