Duck Breast with Cherry Sauce

Name: Duck Breast with Cherry Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 duck breasts; Salt and pepper to taste; 1 tablespoon olive oil; 1 cup fresh or frozen cherries, pitted; 1/2 cup red wine; 1 tablespoon honey; 1 tablespoon balsamic vinegar; 1 teaspoon cornstarch dissolved in 1 tablespoon water

Highlighted under: Special Collection

I absolutely love cooking duck breast, and this Cherry Sauce elevates it to another level! The contrast between the rich, savory meat and the sweet-tart cherries creates a perfectly balanced dish that's great for any special occasion. I’ve found that searing the skin until it's perfectly crispy and tender while basting it with its own fat makes all the difference. Pairing it with a side of roasted vegetables or creamy mashed potatoes rounds out the meal beautifully!

Created by

Loretta Winslow

Last updated on 2026-01-08T13:34:36.077Z

Cooking duck breast is one of my favorite culinary challenges. The key here is to properly render the fat from the skin without overcooking the meat. I remember the first time I made it; I was nervous about ruining such beautiful cuts of meat. However, after a few attempts, I learned how to achieve that perfect crispiness while keeping the inside juicy and pink.

For the cherry sauce, using fresh, pitted cherries ensured a vibrant color and flavor that paired beautifully with the duck. Simmering them down with a splash of red wine brought out the fruitiness while giving the sauce a rich depth that balances the dish perfectly. I highly recommend trying this method!

        Why You'll Love This Recipe
        Rich duck flavor enhanced by a cherry reduction
Crispy skin with tender, juicy meat
A stunning presentation perfect for entertaining

      

Understanding Duck Breast

Duck breast is a luxurious cut of meat that offers both rich flavor and a unique texture. The fat content in duck is higher than that of chicken or turkey, which is why it’s essential to render it properly. When cooking, the goal is to allow the fat to release gradually, resulting in crispy skin. Make sure to score the skin before cooking; this allows heat to penetrate, rendering fat more efficiently and achieving that desirable golden-brown crust.

Choosing high-quality duck breasts can elevate your dish significantly. Look for plump, firm breasts with a rich color and minimal blemishes. If available, opt for Moulard or Pekin ducks, as they tend to have more flavor and tenderness compared to other breeds. If you're unable to find fresh duck, frozen duck breasts can also work. Just ensure they are thoroughly thawed before cooking to achieve the best results.

Perfecting the Cherry Sauce

The cherry sauce is a critical component, balancing the savory qualities of the duck with its sweetness and acidity. Fresh cherries will offer the best flavor, but if they're out of season, frozen cherries perform well—just ensure they are pitted and thawed. When simmering the sauce, keep an eye on the cherries as they soften; you want them to hold some shape for a delightful texture. The addition of balsamic vinegar adds depth, enhancing the overall profile of the sauce.

To achieve the right consistency in your cherry sauce, don’t skip the cornstarch step. This thickener helps to create a luscious, glossy finish. Once you stir in the cornstarch mixture, allow the sauce to bubble gently for a couple of minutes until it thickens, which will ensure a better cling to the duck slices when served. Remember, you can easily adjust the sweetness by increasing or reducing the amount of honey to suit your taste.

Ingredients

For the Duck

2 duck breasts
Salt and pepper to taste
1 tablespoon olive oil

For the Cherry Sauce

1 cup fresh or frozen cherries, pitted
1/2 cup red wine
1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon water

Steps

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper. Heat olive oil in a skillet over medium heat.

Cook the Duck

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

Make the Cherry Sauce

In the same skillet, add the cherries, red wine, honey, and balsamic vinegar. Simmer on medium heat for about 10 minutes, or until the cherries soften. Stir in cornstarch mixture to thicken the sauce. Cook for another 2 minutes.

Serve

Slice the duck breast and serve it drizzled with cherry sauce. Enjoy!

Pro Tips

For even more flavor, consider marinating the duck breasts with herbs such as rosemary and thyme for a few hours before cooking.

Serving Suggestions

This duck breast with cherry sauce pairs beautifully with sides that complement its richness. Consider serving it alongside creamy mashed potatoes, which can absorb the flavorful sauce, or roasted vegetables that provide a slight crunch and freshness. A simple arugula salad drizzled with lemon vinaigrette can also cut through the richness and provide a bright contrast.

For an elevated presentation, slice the duck just before serving and fan it out on the plate. Drizzle the cherry sauce elegantly over the top and add a few whole cherries as garnish for visual appeal. A sprig of fresh herbs, like thyme or parsley, can also enhance the dish’s attractiveness.

Make-Ahead and Storage Tips

To streamline your cooking process, you can prepare the cherry sauce a day in advance. Allow it to cool completely before transferring it to an airtight container and refrigerating it. When ready to serve, gently reheat the sauce over low heat, adding a splash of water if it thickens too much. However, I recommend cooking the duck fresh to ensure the skin remains crispy — you can't reheat that!

If you have leftover duck, it can be stored in the refrigerator for up to three days. To reheat, place it in a skillet over medium-low heat, skin-side down, allowing the fat to render again. This will help revive the crispy texture. The cherry sauce can also be frozen for up to three months, though the texture of the cherries might change slightly upon reheating.

Questions About Recipes

→ Can I use frozen cherries for the sauce?

Yes, frozen cherries work beautifully in this recipe. Just make sure to thaw and drain them before use.

→ What sides pair well with Duck Breast?

I recommend serving it with roasted vegetables, creamy mashed potatoes, or a fresh salad for a balanced meal.

→ How do I know when the duck is cooked to the right temperature?

Use a meat thermometer to check for doneness; 130°F to 135°F is ideal for medium rare.

→ Can I prepare the sauce in advance?

Absolutely! You can make the cherry sauce ahead of time and reheat it gently on the stove before serving.