Duck Breast with Cherry Sauce

Name: Duck Breast with Cherry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 duck breasts, skin-on; Salt and pepper, to taste; 1 tablespoon olive oil; 1 cup fresh or frozen cherries, pitted; 1/2 cup red wine; 1 tablespoon balsamic vinegar; 2 tablespoons sugar; 1 tablespoon cornstarch mixed with 2 tablespoons water

Highlighted under: International Meals

When it comes to impressing guests or simply indulging in a sumptuous meal at home, I always gravitate towards this Duck Breast with Cherry Sauce. The combination of rich, tender duck and the sweet yet slightly tart cherry sauce creates a harmony of flavors that’s hard to resist. Each bite melts in my mouth, and the vibrant color of the cherries elevates the dish both visually and taste-wise. I love how the recipe balances elegance with simplicity, making it perfect for any occasion.

Created by

Odette Fairbanks

Last updated on 2026-01-07T10:25:52.555Z

During one of our cooking experiments, we decided to elevate a simple duck breast into something extraordinary by pairing it with a cherry sauce. The method I discovered involves searing the duck skin until crispy, allowing the fat to render, which keeps the meat juicy. The cherry sauce, made from fresh cherries, a splash of red wine, and a hint of balsamic vinegar, transforms the dish into a gourmet experience without excessive work.

One specific detail that made a difference in our preparation was letting the duck rest after cooking. This simple step allows the juices to redistribute, which makes every slice a tender delight. I also found that reducing the cherry sauce until it thickens enhances the flavors, creating a delicious glaze that clings to the duck perfectly. It’s a dish that never fails to impress!

Why You'll Love This Recipe
Rich duck flavor harmonized with sweet cherries
Crispy skin and succulent meat create a perfect contrast
Impressive dish that’s easier to make than it looks

Understanding the Duck Breast

Choosing high-quality duck breasts is crucial for this dish. Look for breasts that have a nice layer of fat under the skin; this enhances the flavor and ensures that the skin crisps up beautifully. When scoring the skin, make sure to cut just deep enough to reach the fat without piercing the meat. This technique not only allows fat to render out during cooking but also creates that perfect crispy texture so desired in duck dishes.

Cooking duck breast requires a bit of attention to temperature. Start with medium-high heat to achieve a golden-brown, crispy skin. As the fat renders, you may need to adjust the heat down to medium to avoid burning the skin while ensuring the meat cooks through. A meat thermometer can be helpful; aim for about 130°F to 135°F for medium-rare. Letting the duck rest for several minutes after cooking allows the juices to redistribute, resulting in a succulent bite.

Mastering the Cherry Sauce

The cherry sauce adds a balanced sweetness that complements the rich duck perfectly. Fresh cherries lend a burst of bright flavor, while frozen cherries can work just as well in the off-season. Be sure to pit the cherries; otherwise, the texture of the sauce will be compromised. Cooking the sauce over medium heat allows the flavors to meld and deepens the color, creating an appealing gloss. Stirring occasionally ensures that nothing sticks to the bottom of the pan, giving you a smooth sauce.

If you're looking for a deeper flavor in your sauce, consider adding a splash of orange juice or a sprig of fresh thyme during cooking. This can elevate the sauce and bring an additional layer of complexity. When adding the cornstarch slurry, make sure to stir it in gradually, watching for the sauce to thicken until it coats the back of a spoon. If your sauce becomes too thick, simply add a splash of water or more red wine to adjust the consistency.

Ingredients

Gather these ingredients to create a delightful Duck Breast with Cherry Sauce.

For the Duck

2 duck breasts, skin-on
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 balsamic vinegar
2 tablespoons sugar
1 tablespoon cornstarch mixed with 2 tablespoons water

With these ingredients prepared, you are ready to make this exquisite dish!

Instructions

Follow these steps to prepare your Duck Breast with Cherry Sauce.

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-high heat and place the duck breasts skin-side down. Sear for about 6-8 minutes or until the skin is crispy, then flip and cook for an additional 4-5 minutes. Remove from heat and let rest.

Make the Cherry Sauce

In the same skillet, add the cherries, red wine, balsamic vinegar, and sugar. Cook over medium heat until the mixture thickens slightly. Stir in the cornstarch slurry and cook for another minute until the sauce is glossy and coats the back of a spoon.

Serve

Slice the duck breast against the grain and arrange it on plates. Drizzle the cherry sauce over the top and serve hot.

Enjoy this exquisite dish, perfect for any special occasion!

Pro Tips

To achieve the perfect crispy skin, make sure to cook the duck on medium-high heat and allow enough time for the fat to render.

Serving Suggestions

Pairing duck breast with cherry sauce is already a delightful combination, but you can elevate your presentation further. Try serving the dish alongside a side of creamy mashed potatoes or a light spinach salad, which balances the richness of the duck. Adding a sprinkle of freshly chopped herbs like parsley or chives on top of the duck before serving adds a fresh touch and enhances the dish visually.

For an extra layer of flavor, consider garnishing with toasted slivered almonds or crushed pistachios. This not only introduces a pleasant crunch but also gives it a refined look. If you want to take it up another notch, serving with a velvety port reduction can complement the cherry sauce beautifully.

Storage and Reheating

If you have leftovers, store the duck breasts in an airtight container in the refrigerator for up to three days. To maintain the crispy skin, I recommend reheating them in a skillet over low heat instead of the microwave. This method allows the skin to become crispy again while gently warming the meat without drying it out.

The cherry sauce can also be stored separately, and it freezes well for up to three months. Reheat gently in a saucepan over low heat, adding a splash of water or red wine to restore the desired consistency if it thickens too much. Just be sure to taste and adjust seasoning as necessary before serving again.

Questions About Recipes

→ Can I use frozen cherries for the sauce?

Yes, frozen cherries work well and can save time during off-season months.

→ How can I tell when the duck is cooked perfectly?

Use a meat thermometer to check for an internal temperature of about 135°F (57°C) for medium-rare.

→ What sides pair well with duck breast?

Roasted vegetables, creamy mashed potatoes, or a fresh salad complement duck breast beautifully.

→ Can leftovers be stored?

Yes, leftover duck can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated.