Lunch

Pan-Seared Duck Breast with Cherry-Gastrique, Wilted Frisée & Crispy Croutons

Name: Pan-Seared Duck Breast with Cherry-Gastrique, Wilted Frisée & Crispy Croutons
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Ingredients: Two 6-oz duck breast halves, skin scored in a crosshatch; Kosher salt and cracked black pepper; ⅔ cup fresh or frozen cherries, pitted and halved; 3 tbsp red wine vinegar; 2 tbsp honey; 1 shallot, minced; ⅓ cup beef or vegetable stock; 1 tbsp unsalted butter; 1 thyme sprig; 4 oz frisée, roughly torn; 1 tbsp sherry vinaigrette (1 tbsp sherry vinegar + 3 tbsp olive oil + ½ tsp Dijon); 2 slices sourdough, cubed; 1 tbsp olive oil (for croutons); Fleur de sel to finish

A restaurant-caliber bistro plate achieved at home: duck breast scored and rendered until the skin crackles, sliced thin and served over peppery frisée dressed lightly with red-wine vinegar. A glossy cherry gastrique (that perfect sour-sweet balance) coats the plate, and golden croutons provide textural contrast. This is the confident cook's lunch—technique-driven but absolutely doable.

448calper serving 36gprotein 31gcarbs 20gfat 10min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this