Duck breast is one of the great tests of a cook — getting the fat rendered, the skin lacquered, and the flesh a perfect rosy pink requires patience and precise heat. Ancho Crème Honey, brushed on in the final minutes, adds a chile-laced sweetness that cuts through the richness and pulls the whole dish together.
Ingredients
- 2 Moulard or Magret duck breasts (12–14 oz each)
- 3 tbsp Black Barn Apiary Ancho Crème Honey, divided
- Salt and freshly cracked black pepper
For the Cherry Jus
- 1 cup fresh or frozen dark cherries, pitted and halved
- ½ cup dry red wine (Pinot Noir or Grenache)
- 1 cup rich duck or chicken stock
- 1 shallot, finely minced
- 1 tbsp Black Barn Apiary Ancho Crème Honey
- 1 tbsp cold unsalted butter
- Fresh thyme
- Salt and black pepper
Method
- Score the fat cap of each duck breast in a crosshatch pattern, cutting through fat but not into flesh. Season generously with salt and pepper on both sides. Bring to room temperature, 30 minutes.
- Make the cherry jus: sauté shallot in a dry saucepan over medium heat until softened. Add red wine, reduce by half. Add stock and cherries, simmer 15 minutes until slightly reduced. Add Ancho Crème Honey, swirl in cold butter off the heat. Season and keep warm.
- Place duck breasts fat-side down in a cold dry skillet. Turn heat to medium-low. Cook 12–15 minutes, periodically pouring off rendered fat (reserve it — it is incredible for roasting potatoes).
- When skin is deeply golden and crisp, flip to flesh side. Cook 4 minutes for medium-rare (internal temp 130–135°F).
- Brush flesh side with 2 tbsp Ancho Crème Honey. Place under broiler for 90 seconds to lacquer the glaze.
- Rest on a wire rack for 8 minutes — this step is non-negotiable.
- Slice on the bias, fan across the plate. Spoon cherry jus around and over.
Chef's Notes
Duck fat collected during cooking stores in the fridge for months and makes transcendent roasted potatoes. The Ancho Crème Honey glaze also works beautifully on squab or quail. Serve with a bitter radicchio salad to balance the richness — the combination is classical.
