While duck is a mainstay of Asian and French cuisine, for some of us, duck is most commonly encountered on holiday tables and may even feel somewhat old-fashioned or Victorian. In recent years, this lean, flavour-rich protein has gained in everyday popularity in Ontario. The breast is the prime cut of the waterfowl, and a seared duck breast is not only divine, but one of the easiest ways to kickstart a duck habit. In Ontario, family-owned egg-to-plate duck farms are a great place to start learning more about putting a little duck on your menu.

These savoury seared duck bites are elevated by a simply divine cherry wine sauce and pair perfectly with some sparkling Ontario wine and sliced brioche bread. Don’t be fooled by this dish’s elegant appearance - it’s pretty enough for entertaining, and easy enough to treat yourself any time!

Step 1

Cherry Wine Sauce: In a small saucepan, melt Ontario butter over medium heat. Cook shallot for 2 minutes or until softened. Add cherries and ginger and stir; cook for 1 minute. Add wine and sugar and bring to a simmer. Simmer for about 10 minutes or until reduced and cherries are plump. Set aside.
 

Step 2

Spread both sides of bread slices with Ontario butter. Place a non-stick skillet over medium heat and place bread in pan, in batches if necessary. Lightly brown both sides. Set aside to cool slightly and cut into quarters.
 

Step 3

Score duck breast along fat in a criss-cross pattern and sprinkle all over with thyme, salt and pepper.  Place breast, fat side down in a cold skillet. Set heat to medium-high and cook breast for about 6 minutes or until the fat is rendered and the skin is deep brown. Turn over and cook for about 5 minutes or until medium rare. Remove to a cutting board and let stand for 2 minutes before slicing thinly.
 

Step 4

Divide duck among brioche and top with cherry wine sauce. Dollop with creme fraiche or Ontario sour cream to serve, if using. 

Top 5 Nutrients: Iron 12%DV, Vitamin A 6%DV, Vitamin B6 ≥3%DV, Manganese ≥3%DV, Calcium 2%DV 

*Note: assumed all sauce is used, no creme fraiche in analysis.