No. 0169 French Members recipe

Seared Duck Breast with Cherry Wine Sauce

Scored duck breasts render slowly skin side down until the fat turns crackly and the meat stays rosy pink. Sliced and draped in a glossy reduction of red wine, cherries and balsamic, they sit beside juicy mango and crisp sweet peppers that balance the richness with fresh, fruity contrast.

4.5 from 2,512 cooks