Duck Breast with Cherry Sauce

Name: Duck Breast with Cherry Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 2
Ingredients: 2 duck breasts; Salt and pepper to taste; 1 tablespoon olive oil; 1 cup fresh or frozen cherries, pitted; 1/2 cup chicken stock; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 1 teaspoon cornstarch mixed with 2 teaspoons water

Highlighted under: Modern World Food Ideas

I absolutely love making duck breast with cherry sauce for special occasions or when I'm craving something indulgent. The tender, juicy duck paired with a sweet and tangy cherry sauce creates a magnificent flavor profile that never fails to impress. The best part? It’s surprisingly simple to prepare, allowing me to enjoy both the cooking process and the delicious results. Whether serving it for a romantic dinner or at a dinner party, it’s sure to be a culinary highlight.

Created by

Tabitha Collins

Last updated on 2026-01-07T12:05:34.460Z

When I first experimented with duck breast, I was surprised by how well it paired with tart cherry sauce. The balance of flavors created a kind of symphony on the palate that felt both decadent and refreshing. I learned that searing the duck skin-side down helps achieve that perfectly crispy skin that contrasts beautifully with the succulent meat.

One tip I always share is to let the duck rest after cooking; it allows the juices to redistribute, ensuring every bite is moist and tender. Plus, preparing the cherry sauce while the duck rests maximizes flavor and freshness!

        Why You'll Love This Recipe
        Rich, savory duck flavor enhanced by a tangy cherry sauce
Crispy skin contrasts beautifully with tender meat
Impressive dish perfect for entertaining or special dinners

      

The Art of Duck Breast Preparation

When preparing duck breasts, the scoring technique is crucial for achieving that crispy skin. By making a crosshatch pattern, the fat underneath can render out more effectively during cooking. Aim for cuts about ¼ inch apart, ensuring you don't slice into the meat. This technique not only helps develop a golden-brown crust but also enhances the overall flavor by allowing seasonings to penetrate better.

Patience is key when cooking duck. Start with a cold skillet to allow the fat to render slowly; this process is what contributes to that sought-after crispiness. Keeping your heat at medium-low during the initial cooking phase helps prevent burning, ensuring that crispy exterior forms while the inside stays tender. If you notice too much splattering, reduce the heat and adjust the angle at which the fat drips.

Crafting the Perfect Cherry Sauce

The cherry sauce complements duck breast beautifully, balancing its rich flavors with a touch of sweetness and acidity. If you're using frozen cherries, let them thaw before adding them to the skillet to avoid excess water diluting the sauce. Fresh cherries provide a more vibrant taste, but either option will work well—as long as they're pitted. For a deeper flavor, consider adding a splash of red wine or a hint of cinnamon while simmering.

To achieve a velvety texture in your sauce, ensure the cornstarch mixture is fully incorporated without clumps. Stir continuously as you add it to the sauce to prevent lumpiness, and remember to cook it just until it thickens—about a minute after adding. This technique not only enhances the sauce's consistency but also intensifies the flavors, giving you that glossy finish that's visually appealing and delicious.

Ingredients

Gather the following ingredients to create this delightful dish:

For the Duck Breast

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 chicken stock
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon cornstarch mixed with 2 teaspoons water

Make sure all your ingredients are ready before you start cooking to streamline the process.

Instructions

Follow these simple steps to create a delectable duck breast with cherry sauce:

Prepare the Duck Breasts

Score the skin of the duck breasts in a crosshatch pattern, careful not to cut into the meat. Season generously with salt and pepper. Heat olive oil in a skillet over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes, allowing the fat to render and the skin to become crispy.

Cook the Duck

Flip the duck breasts and cook for another 5-7 minutes depending on your desired doneness. Remove the breasts from the skillet and let them rest for at least 10 minutes.

Make the Cherry Sauce

In the same skillet, add the pitted cherries, chicken stock, balsamic vinegar, and honey. Bring to a simmer, scraping the bits from the bottom of the pan. After 5 minutes, stir in the cornstarch mixture to thicken the sauce, cooking for an additional minute.

Serve

Slice the duck breasts and arrange them on a plate. Drizzle with the cherry sauce and serve immediately, enjoying the delightful fusion of flavors in each bite.

Enjoy this dish with a side of roasted vegetables or a creamy mashed potato for a complete meal.

Pro Tips

For an even richer flavor, you can add a splash of red wine to the cherry sauce while it's simmering.

Serving Suggestions

To elevate your presentation, serve the duck breast sliced, fan it out elegantly on the plate, and drizzle the cherry sauce artfully over the top. Garnishing with fresh herbs, like parsley or thyme, adds color and freshness, enhancing the dish visually and flavor-wise. Pair this dish with creamy mashed potatoes or a side of sautéed green beans for a well-rounded meal.

For an impressive dinner party setup, consider serving the duck breast alongside a mixed greens salad dressed lightly with vinaigrette. This will provide a refreshing contrast to the richness of the duck and sauce. Pairing with a medium-bodied red wine, such as Pinot Noir, can complement the flavors beautifully, creating a memorable dining experience.

Storage and Reheating Tips

If you have leftovers, store the duck breast and cherry sauce separately in airtight containers. The duck breast can be kept in the refrigerator for up to three days. To reheat, slice the duck and gently warm it in a skillet over low heat to avoid drying it out, finishing with a lid on to maintain moisture.

The cherry sauce can also be refrigerated for a few days. Reheat it slowly on the stovetop, adding a splash of water or more chicken stock if it thickens too much. This way, you can enjoy a taste of gourmet dining without needing to cook from scratch again, making it perfect for lunch leftovers or casual dinners.

Questions About Recipes

→ Can I use other fruits for the sauce?

Absolutely! Peaches or figs work beautifully as alternatives.

→ How do I know if the duck is cooked properly?

Use a meat thermometer to ensure an internal temperature of 135°F for medium-rare.

→ Is it necessary to score the skin?

Yes, scoring helps the fat render and gives you a crispy skin, which is essential for this dish.

→ Can I prepare the sauce in advance?

Yes, the sauce can be made ahead of time and gently reheated before serving.