MyDish / Main Dishes

Seared Duck Breast with Cherry‑Port Reduction and Herbed Farro

Crisp‑skinned duck breasts seared to medium with a glossy cherry‑port reduction, served over herbed farro and finished with buttered thyme — an elegant weeknight or weekend dinner.

Seared Duck Breast with Cherry‑Port Reduction and Herbed Farro
Cooking time
45 minutes
Servings
2
Calories
780 kcal
Category
Main Dishes

Ingredients

  • 2 pieces (about 350 g total) duck breast (skin-on)
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 medium shallot, finely minced
  • 200 g pitted cherries (fresh or frozen)
  • 120 ml port wine
  • 120 ml chicken stock
  • 1 tbsp honey
  • 1 tbsp unsalted butter
  • 140 g pearled farro (dry)
  • 4 sprigs fresh thyme

Cooking instructions

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