Duck Breast with Cherry Sauce

Name: Duck Breast with Cherry Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 duck breasts; 2 cups fresh cherries, pitted; 1/2 cup red wine; 2 tablespoons balsamic vinegar; 2 tablespoons honey; Salt and pepper to taste

Highlighted under: Classic World Food Collection

I absolutely love preparing duck breast with cherry sauce because it marries savory and sweet flavors beautifully. The rich, tender duck pairs seamlessly with the tart cherries, creating a dish that is as delicious as it is impressive. I always feel like a gourmet chef when I serve this at dinner parties. Plus, once you master the technique of properly crisping the skin, you’ll be rewarded with a diner-style meal that can be enjoyed in the comfort of your own home. It's a special recipe that never fails to impress!

Created by

Rosamund Blake

Last updated on 2026-01-08T14:55:38.145Z

When I first tried making duck breast, I didn't realize how simple it could be while still feeling so luxurious. The trick lies in scoring the skin just right to render out the fat and achieve that perfect crispiness. I remember the first time I plated this dish, the vibrant cherry sauce complemented the darker meat beautifully, making it a feast for the eyes as much as the taste buds.

I've discovered that using fresh cherries in the sauce elevates this dish even further. The addition of a splash of balsamic vinegar brings an incredible depth of flavor. It’s become a staple in my home, especially for special occasions, and I always get rave reviews from family and friends when I cook it.

        Why You'll Love This Recipe
        Rich, savory duck flavor paired with sweet cherry sauce
Crispy skin that adds a delightful texture to the dish
Perfect for impressing guests on special occasions

      

Perfecting the Duck Breast

To achieve the ideal crispy skin on your duck breasts, start with a cold skillet as this allows the fat to render out slowly, resulting in a golden, crispy exterior. It's crucial to score the skin without cutting into the meat because this technique helps the fat escape while the duck cooks. I recommend using a sharp knife and making shallow cuts about an inch apart for maximum effect.

When flipping the duck breasts, aim for a rich golden brown color to ensure a flavorful crust. If you're unsure about doneness, use an instant-read thermometer—the internal temperature for medium-rare should be around 135°F. Resting the duck for about 5 minutes after cooking allows the juices to redistribute, ensuring every bite is juicy and full of flavor.

Crafting the Cherry Sauce

The cherry sauce is where this dish truly shines, balancing the richness of the duck. Fresh cherries are preferred for their vibrant flavor, but frozen can be used in a pinch—just ensure they are pitted and thawed before cooking. Cooking the sauce in the same skillet where the duck was cooked will enhance the flavor with the fond (the browned bits left in the pan).

To achieve the correct sauce consistency, keep the heat at medium and stir frequently until it thickens. You'll know it's ready when it easily coats the back of a spoon. If the sauce becomes too thick, you can add a splash more red wine to loosen it up. Don't hesitate to adjust the sweetness with more honey or tartness with additional balsamic vinegar to suit your palate.

Ingredients

Gather the following ingredients to create this delightful dish:

Ingredients

4 duck breasts
2 cups fresh cherries, pitted
1/2 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons honey
Salt and pepper to taste

Once you have your ingredients ready, you're set to start cooking!

Instructions

Follow these steps carefully to create the perfect duck breast with cherry sauce:

Prepare the Duck Breasts

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

Cook the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and golden. Flip the breasts and cook for an additional 4-5 minutes, or until desired doneness. Remove from the skillet and let rest.

Make the Cherry Sauce

In the same skillet, remove excess fat, leaving about a tablespoon. Add fresh cherries, red wine, balsamic vinegar, and honey. Cook over medium heat until the sauce thickens, about 5-7 minutes.

Serve the Dish

Slice the rested duck breasts and serve with the cherry sauce drizzled on top. Enjoy!

Congratulations on making a delicious duck breast with cherry sauce!

Pro Tips

For an extra touch, try adding a sprinkle of fresh herbs like thyme or basil before serving to enhance the flavor.

Ingredient Substitutions

If cherries are out of season, consider using raspberries or blackberries as alternatives; both bring a similar sweet-tart profile that complements the duck beautifully. For the red wine, a fruity option, like Pinot Noir, will enhance the dish, but feel free to substitute with a splash of chicken or vegetable broth if you're avoiding alcohol.

For those looking to reduce sugar, you can replace honey with agave syrup or a sugar-free sweetener. Keep in mind that these substitutes may alter the final flavor, so adjust the seasoning accordingly.

Make-Ahead and Storage Tips

You can prepare the cherry sauce up to two days in advance and store it in the refrigerator. Just reheat it gently before serving, adding a splash of water or red wine if necessary. The duck can also be seasoned ahead of time, allowing for deeper flavor; just be sure to let it come to room temperature for about 30 minutes before cooking to ensure even results.

If you have leftovers, store the duck separately from the sauce in an airtight container for up to three days in the fridge. When reheating, place the duck in a skillet over low heat to revive its tenderness without drying it out, and warm the sauce separately on the stovetop.

Questions About Recipes

→ Can I use frozen cherries?

Yes, you can use frozen cherries, but ensure they are thawed before cooking for the best texture.

→ What should I serve with duck breast?

Duck breast pairs well with sides like roasted vegetables, creamy mashed potatoes, or a fresh salad.

→ How do I know when the duck breast is done?

Use a meat thermometer; the internal temperature should reach 135°F for medium-rare.

→ Can I make the cherry sauce in advance?

Yes, you can prepare the cherry sauce a few hours ahead. Just reheat before serving.