Pan-Seared Duck Breasts with Dried Cherry Sauce
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Duck breasts have the rich, meaty flavor and texture of beef, but the flesh is as lean as chicken breasts. The French have an affinity for the cut and are expert at its preparation. Fortunately, we found that with a couple of simple core techniques, there is really nothing difficult at all about cooking duck breasts.
WHY THIS RECIPE WORKS
We found that the skin on our duck breasts had to first be scored in a crosshatch pattern before cooking to obtain a nicely crispy skin for our pan-seared duck breasts recipe. When the breasts were properly crosshatched we experimented with...
