Duck Breast with Strawberry Reduction

Strawberry Cilantro Duck Breast

A delicious strawberry & cilantro sauce tops pan seared Duck Breast. Perfect for summer gatherings or to top a delicious salad.

Ingredients

  • 2

    1 12.5 oz jar of Strawberry Jam

  • 3

    ¼ tsp Cilantro, dried

  • 4

    1 pinch Red Pepper Flakes

  • 5

    Salt and Pepper

  • 6

    1 handful Fresh Cilantro, roughly chopped

Directions

Sauce

  • 1

    Combine jam, dried cilantro, pepper flakes, and a pinch of salt and pepper in a small saucepan over medium-high heat.

  • 2

    Bring sauce to a boil then reduce heat to low and simmer uncovered, reducing to desired thickness.

Duck Breast

  • 1

    Score duck breast skin in ¼” intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.

  • 2

    Place duck skin side down in saute pan, cover and cook for 10 minutes on medium low heat to render fat.

  • 3

    Flip duck breast over and cook in the pan on medium heat for 7-10 minutes until the internal temperature reaches 155 degrees.

  • 4

    Place duck on cutting board and let rest for 5 -10 minutes until it reaches 165 degrees before slicing.

  • 5

    To serve, spoon sauce over sliced duck breast, garnish with chopped cilantro.

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