RECIPE: Duck Breast with Cherry Cognac and Thyme Sauce

Duck Breast with Cherry Cognac and Thyme Sauce
Chef Audra Barkley

2 duck breasts, skin on and skin scored
1 shallot, minced
4 cloves garlic, minced
1 oz Cognac
1 cup fresh or frozen dark cherries, pitted
1 bunch fresh thyme or 1 Tbsp dried thyme
1/4 cup cherry or pomegranate juice
1 Tbsp butter

For the Duck

Preheat the oven to 375 degrees. Rinse and pat the duck breast dry. Season with salt on both sides. Starting in a COLD cast iron pan, place the duck breast skin side down and turn the heat on to medium heat. Sear duck breast for 10 minutes and do not flip. Place the entire cast iron skillet into the oven for approximately 8 minutes, leaving the duck breast skin side down. Take the duck breast out of the pan and allow it to rest while preparing the sauce.

For the Sauce

Remove 1-2 tablespoons of duck fat from the pan before beginning the sauce. Turn the heat to medium heat and saute the shallot and garlic for about 90 seconds. Deglaze the pan with the cognac and stir the bottom of the pan with a rubber spatula. Once the alcohol has evaporated, about 2 minutes, add the cherries. If using frozen cherries, be sure to thaw before using. Stir and cook for 2 minutes before adding the thyme and cherry/pomegranate juice. Reduce for 4-6 minutes or until sauce coats the back of the spoon. Slice duck breast and serve with cherry sauce.

Pro Tip: Serve this dish with polenta, mashed potatoes or quinoa for a delicious component to soak up the cherry sauce!