Gluten-Free Duck Breast with Cherry Sauce

Ingredients

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• 2 lbs duck breasts, skin on
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1.5 cups fresh or frozen cherries, pitted
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp fresh thyme leaves (optional)

Instructions

1. 1 Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper. Let the duck breasts sit at room temperature for about 15-20 minutes to allow them to cook more evenly.
2. 2 Place the seasoned duck breasts skin-side down in a cold, oven-safe skillet. Turn the heat to medium-low and cook for about 10-15 minutes, allowing the fat to render slowly and the skin to become golden brown and crispy. Pour off excess rendered duck fat periodically into a heatproof container, reserving it for other uses.
3. 3 Once the skin is beautifully golden and crisp, flip the duck breasts and sear the meat side for about 2-3 minutes. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for approximately 8-12 minutes, or until the internal temperature reaches 165°F/74°C. USDA recommends 165°F for all poultry, including duck. Optional chef's note: many cooks prefer duck breast at 135°F/57°C for medium-rare. Cooking below the USDA temperature carries more food-safety risk, especially for young children, pregnant people, older adults and anyone with a weakened immune system. Remove the duck breasts from the skillet and let them rest on a cutting board, tented with foil, for at least 10 minutes before slicing.
4. 4 While the duck rests, pour off all but about 1 tablespoon of the rendered duck fat from the skillet. Return the skillet to medium heat and add the minced garlic, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. Add the pitted cherries and cook for 3-5 minutes, stirring occasionally, until they begin to soften and release their juices.
5. 5 Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos. Bring the mixture to a simmer. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry, then gradually whisk it into the simmering sauce until it thickens to your desired consistency, about 1-2 minutes. Stir in the fresh thyme leaves, if using, and season the sauce with additional salt and pepper to taste.
6. 6 Slice the rested duck breasts against the grain. Arrange the sliced duck breast on serving plates and generously spoon the warm cherry sauce over the top. Serve immediately with your favorite gluten-free accompaniments, such as roasted vegetables or gluten-free grains.

Nutrition (per serving)

Tips & Notes

• Start the duck skin-side down in a cold pan, as step 2 says. Slow rendering crisps the skin without overcooking the meat.
• Save the extra rendered duck fat. It is excellent for roasting potatoes.
• USDA recommends 165°F for duck, as for all poultry. Optional chef's note: many cooks serve duck breast pinker, at 135°F/57°C, so decide based on your preference. Cooking below the USDA temperature carries more food-safety risk, especially for young children, pregnant people, older adults and anyone with a weakened immune system.

Common questions