Mocha-Rubbed Duck Breast with Cherry and Red Wine Pan Sauce

Mocha rubbed duck breast cherries and red wine pan sauce

Take your taste buds on an adventure with this sweet and savory dish, perfect for date night. The toasty, nutty flavor of coffee complements the cocoa while dark sweet cherries, red wine and toasted almonds complete this decadent dish.

Ingredients

Rub

  • 1

    2 Tbsp. Brown Sugar

  • 2

    1/2 tsp. Sweet Paprika

  • 3

    1/2 tsp. Ground Coffee

  • 4

    2 tsp. Kosher Salt

  • 5

    1 tsp. Ground Black Pepper

  • 6

    1/2 tsp. Cocoa Powder

Duck

Sauce

  • 1

    2 Tbsp. Reserved Duck Fat

  • 2

    1/2 cup Shallots, minced

  • 3

    3/4 cup Dry Red Wine

  • 4

    1 1/2 tsp. Balsamic Vinegar

  • 5

    1 1/2 tsp. Granulated Sugar

  • 6

    5 oz. Frozen Dark Sweet Cherries, thawed and halved

  • 7

    5 sprigs Fresh Thyme

  • 8

    Salt, to taste

  • 9

    Ground Black Pepper, to taste

Garnish

  • 1

    Toasted Sliced Almonds

Directions

  • 1

    In small bowl, mix brown sugar, paprika, coffee, salt, pepper and cocoa powder. Set aside.

  • 2

    Pat duck breasts dry and score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breasts; score again making a crisscross pattern. Use half of rub on meat side of breasts. Cover breasts and refrigerate at least 2 hours or overnight.

  • 3

    In cold saute pan, place duck breasts skin-side down. Place pan over low-medium heat 8-12 minutes, or until fat is rendered and skin is crisp and brown.

  • 4

    Turn breasts over and sprinkle remaining rub on skin side. Cook breasts 1-2 minutes skin-side up. Turn breasts back to skin-side down 1-2 minutes to caramelize rub. Reserve approximately 2 tablespoons duck fat for sauce.

  • 5

    Heat oven to 350 F.

  • 6

    Place duck breasts skin-side up on rimmed baking sheet; bake 5-6 minutes, or until internal temperature reaches 155 F. Let breasts rest 4-5 minutes before slicing. Temperature will rise during resting period to reach 165 F.

  • 7

    Place saute pan with reserved duck fat over medium heat. Add shallots and cook until softened. Add wine to pan to deglaze. Stir in balsamic vinegar, sugar, cherries and thyme sprigs; simmer until reduced. Remove thyme sprigs. Add salt and pepper, to taste.

  • 8

    Serve sauce over cooked duck breasts. Garnish with toasted almond slices.

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Prep Time: 10 min; 2 hr inactive
Cook Time: 35 min
Ready Time: 3 Hours
Servings: 4