Name: Seared Duck Breast with Cherry-Balsamic Reduction and Herbed Polenta
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 boneless duck breasts, skin on; 1 cup fresh or frozen cherries, pitted and halved; 1/3 cup balsamic vinegar; 1 tbsp honey; 1/2 cup gluten-free polenta (cornmeal); 2 cups water or chicken broth (ensure gluten-free); 1 tbsp unsalted butter; 2 tbsp grated Parmesan cheese (optional); 1 tbsp fresh thyme leaves, chopped; 1 tbsp fresh parsley, chopped (optional); Salt, to taste; Olive oil, as needed; Microgreens or baby greens, for garnish

Seared Duck Breast with Cherry-Balsamic Reduction and Herbed Polenta

HarvestOrange7386

Showcase your culinary skills with this elegant duck breast dish—perfect for a date night. Alberta’s summer cherries shine in a luscious balsamic reduction, pairing beautifully with the rich, crispy-skinned duck. Creamy gluten-free polenta with fresh herbs grounds the dish, adding comfort and a touch of luxury. This recipe uses restaurant techniques like scoring and rendering duck to maximize flavor and texture, while the sauce brings vivid color and a sweet-tangy accent. It’s visually stunning, deeply flavorful, and sure to impress without requiring hours in the kitchen.

Ingredients

Instructions

Pat duck breasts dry and score the skin in a crosshatch pattern, avoiding the meat. Season both sides with salt.
Place duck breasts skin-side down in a cold, dry skillet. Turn heat to medium and cook undisturbed 6-8 minutes until most fat renders and skin is deeply golden. Flip and cook 3-4 minutes for medium-rare. Transfer to plate, tent with foil to rest.
Pour off excess fat from skillet (reserve for another use if desired). Add cherries, balsamic vinegar, and honey to same pan. Simmer 4-5 minutes, scraping browned bits, until cherries soften and liquid thickens. Remove from heat.
Meanwhile, bring water or broth to a boil in a small saucepan. Whisk in polenta. Reduce heat to low, stirring often, until creamy and thickened, about 8-10 minutes. Stir in butter, Parmesan, thyme, and parsley. Season with salt to taste.
Slice duck breast thinly against the grain. Spoon polenta onto plates, top with sliced duck, and drizzle with cherry-balsamic reduction. Garnish with microgreens or baby greens for color and freshness.
Serve immediately, pairing with a crisp green salad if desired.