Pan-Seared Duck Breasts with Pinot Noir & Cherries

By nnlester

Ingredients

• 1 Tbsp. organic virgin coconut oil
• 2 cloves organic garlic, crushed
• 16 oz. pasture-raised duck breast
• 1 Tbsp. whole peppercorns
• 1 whole bay leaf
• 1/2 tsp. Celtic sea salt
• 1/4 tsp. freshly ground black pepper
• 1 c. organic red wine
• 1 c. frozen organic cherries, thawed and halved

Details

Adapted from healinggourmet.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

Score the skin of the duck breasts with a sharp knife, making several horizontal slices.
Season the duck with salt and pepper.

Add the oil to a large enameled cast-iron pan and heat to medium-high.

Add the duck, skin side down, into the pan. Sear for 3-4 minutes, until the skin is golden and crispy.

Flip the breasts over, add the wine, peppercorns, garlic, bay leaf and cherries.

Transfer to oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing.

Slice each duck breast, on the bias, into 1/2-inch pieces.

Serve with cherries and sauce on top.