Duck Breast with Cherry Sauce

Name: Duck Breast with Cherry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 duck breasts; Salt and pepper to taste; 1 cup pitted cherries (fresh or frozen); 1/2 cup red wine; 2 tablespoons honey; 1 teaspoon balsamic vinegar; 1 tablespoon butter

Highlighted under: Global World Food Ideas

I absolutely love preparing Duck Breast with Cherry Sauce for special occasions. The fusion of rich, savory duck and the sweet-tart cherry sauce creates a delightful balance that never fails to impress my guests. This dish is surprisingly easy to make, allowing the natural flavors to shine through with just a few key ingredients. Cooking the duck breast perfectly results in a crispy skin and tender meat that lays the foundation for a standout meal. I can't wait to share this simple yet elegant recipe with you!

Created by

Olivia Martin

Last updated on 2026-01-07T14:49:35.338Z

Cooking Duck Breast with Cherry Sauce has become one of my favorite culinary adventures. The blend of juicy duck and the vibrant cherry sauce creates a harmonious dish that brings warmth and comfort to my dinner table. I recall the first time I tried this combination; it quickly became a favorite in our household.

To achieve that perfectly crispy skin, I sear the duck on high heat, then finish it in the oven for optimal cooking. I've learned that letting the duck rest before slicing is crucial, allowing the juices to redistribute for a succulent result. Trust me; this is a dish you will want to repeat!

        Why You'll Love This Recipe
        The sweet and tangy cherry sauce beautifully complements the savory duck.
Perfectly crispy skin gives way to tender, flavorful meat.
An impressive dish for entertaining guests or special occasions.

      

Perfecting Duck Skin

When preparing duck breasts, the key to achieving that coveted crispy skin lies in the cooking technique. Scoring the skin in a crosshatch pattern allows fat to render out efficiently. Be sure to start with a cold skillet, as this gradually warms the fat beneath the skin, preventing it from burning while also creating that golden crust. Keep an eye on the skin as it cooks; it should go from translucent to golden brown, which typically takes about 6-8 minutes at medium heat.

If you're new to cooking duck, a common mistake is to cook it over high heat immediately, which can result in uneven cooking and burnt skin. Instead, patience is crucial. Once the skin is crispy, you can flip the breasts to allow the meat to sear for a short time. This process not only enhances the flavor but also ensures the duck is moist and tender once it comes out of the oven.

Understanding Cherry Sauce

The cherry sauce is a vital component, adding a sweet and tangy contrast to the richness of the duck. Using fresh cherries in season elevates the dish significantly, but frozen cherries are a great alternative if fresh ones aren't available. The red wine and balsamic vinegar introduce acidity that balances the sweetness, making the sauce well-rounded. As the sauce simmers, aim for a consistency that coats the back of a spoon; this usually takes about 10 minutes of gentle bubbling.

If you're looking for a variation, consider adding a splash of orange juice or zest to the sauce for a citrusy twist. For those who prefer a spicier note, a pinch of cayenne can add an unexpected but delightful kick. Remember to adjust the sweetness with a bit more honey if you opt for less acidic cherries or wines.

Ingredients

Gather these ingredients to prepare a delicious Duck Breast with Cherry Sauce:

For the Duck

2 duck breasts
Salt and pepper to taste

For the Cherry Sauce

1 cup pitted cherries (fresh or frozen)
1/2 cup red wine
2 tablespoons honey
1 teaspoon balsamic vinegar
1 tablespoon butter

Once you have all the ingredients, you're ready to start cooking!

Instructions

Follow these steps to create the perfect Duck Breast with Cherry Sauce:

Prepare the Duck Breasts

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides well with salt and pepper.

Sear the Duck Breasts

Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and allow them to render fat for about 6-8 minutes until the skin is crisp and golden brown.

Finish in the Oven

Preheat the oven to 400°F (200°C). After searing, flip the duck breasts over and transfer the skillet to the oven. Roast for about 10-12 minutes for medium-rare.

Make the Cherry Sauce

In a saucepan, combine the cherries, red wine, honey, and balsamic vinegar. Simmer over medium heat until the sauce thickens, about 10 minutes. Stir in the butter at the end for richness.

Serve

Allow the duck to rest for 5 minutes before slicing. Serve with the cherry sauce drizzled on top or on the side.

Enjoy your delicious Duck Breast with Cherry Sauce!

Pro Tips

For an extra depth of flavor, consider adding a sprig of fresh thyme to the cherry sauce while it simmers.

Serving Suggestions

For an elegant presentation, slice the duck breast against the grain into thin slices and fan them out on a warm plate. Drizzling the cherry sauce over the top enhances not only the flavor but also the visual appeal. Pairing the dish with sides like creamy polenta or roasted vegetables complements the duck beautifully. Feel free to garnish with fresh herbs, such as thyme or rosemary, to add a touch of freshness to the plate.

If you're hosting a dinner, consider serving a light salad with arugula and goat cheese as a starter. The peppery greens will prepare your palate for the richness of the duck, while the creamy cheese mirrors the buttery texture of the duck meat.

Storage and Reheating

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To keep the duck skin crispy, I recommend reheating it in a skillet over low heat, allowing it to warm through while crisping the skin again. Microwaving is convenient, but it tends to make the skin chewy rather than crispy. If you plan to enjoy the dish later, consider storing the duck and sauce separately to maintain optimal texture.

Freezing is another option if you want to prepare this dish in advance. Slice the duck and pack it tightly in freezer-safe bags with the cherry sauce in a separate container. It can be frozen for up to a month. When ready to eat, thaw overnight in the fridge and reheat as mentioned, ensuring you avoid drying out the meat.

Questions About Recipes

→ Can I use frozen cherries for the sauce?

Yes, frozen cherries work well and are a great alternative when fresh cherries are out of season.

→ What can I serve with duck breast?

Duck breast pairs excellently with roasted vegetables, mashed potatoes, or a fresh salad.

→ How do I know when the duck is done?

Use a meat thermometer; the internal temperature should be 135°F (57°C) for medium-rare.

→ Is it necessary to score the duck skin?

Yes, scoring helps the fat render effectively, resulting in crispy skin.