Pan-seared duck breast, cherry jus
Rests while sides plate; sauce built from the same pan.
This is the base recipe: one batch, 6 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Duck breast2.9 lb
- Cherries12.7 oz
- Red wine1.25 cups
- Shallot2 ea
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- 10 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.
- Read the whole method before you shop. This is a planning recipe for pan-seared duck breast, cherry jus, not a certified kitchen test.
- Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
- Stovetop occupancy is about 25 minutes at this scale. One pan, do not crowd.
- Hold time is short (15 min). Finish close to service. Do not guess a longer hold.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Day-of only. Do not make this ahead and invent a hold.
Base recipe: one batch, 6 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: 10 minutes in the oven either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Oven · Stovetop · Cold storage · Landing space
contains meat · contains alcohol