California Duck Breast Cherry Glaze Plate
California wine country tradition reading a single skin-on duck breast scored and pan-seared for crisp deep mahogany skin, finished in a tart cherry port glaze, plated with herbed wild rice and roasted asparagus for the Sonoma weeknight Pacific harvest plate of rich game and bright fruit.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both duck breasts dry and score skin in crosshatch pattern without cutting flesh. Trim asparagus woody ends. Pit and halve cherries. Finely chop shallots, mince garlic, pick thyme leaves.
Simmer
Bring wild rice and vegetable stock to boil over high heat 3 minutes. Reduce to low, cover, cook 25 minutes until grains split and tender.
Sear
Season duck skin with 1 tsp salt. Lay both breasts skin-side down in a large cold skillet over medium-low heat. Render slowly 10 minutes without moving until skin turns deep mahogany and fat releases. Flip both breasts, continue cooking 4 minutes over medium-low heat to 130F internal temperature for medium-rare. Transfer to a board and rest 6 minutes.
Build
Pour off all but 2 tbsp duck fat from pan. Saute shallots 90 seconds until softened over medium heat. Add garlic, half thyme, brown sugar; cook 30 seconds. Pour port wine, scrape fond, simmer 60 seconds. Add cherries, chicken stock, red wine vinegar, 0.5 tsp salt; simmer 6 minutes until glossy. Whisk in butter off heat. While glaze simmers, heat grill pan over medium-high 4 minutes. Toss asparagus with olive oil and 0.5 tsp salt; grill 4 minutes turning once until charred and crisp-tender.
Slice and plate
Slice both duck breasts across the grain. Mound wild rice on each plate, fan duck slices over, spoon cherry port glaze across duck, drape asparagus alongside, scatter remaining thyme, finish with flaky salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.