Duck Breast with Cherry Sauce

Name: Duck Breast with Cherry Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2.0
Ingredients: 2 duck breasts; 1 cup fresh cherries, pitted and halved; 1/2 cup chicken stock; 1/4 cup red wine; 1 tablespoon sugar; Salt and pepper to taste

Highlighted under: Rustic Planning

I absolutely adore cooking duck, and this Duck Breast with Cherry Sauce recipe has quickly become one of my all-time favorites. The combination of succulent duck and sweet-tart cherry sauce creates a dish that feels both elegant and approachable. I find that cooking the duck skin until it's perfectly crispy takes patience, but the reward is worth every second. This dish serves beautifully with a side of roasted vegetables or creamy mashed potatoes, creating a standout meal that impresses every time.

Created by

Jemima Fox

Last updated on 2026-01-08T15:15:38.092Z

When I first attempted this Duck Breast with Cherry Sauce, I was thrilled with the outcome. The secret lies in the timing; letting the duck rest after cooking ensures the juices redistribute, giving you a tender bite each time. The cherry sauce adds a unique sweetness that perfectly complements the richness of the duck.

I recommend using fresh cherries during the peak season. They bring a vibrant flavor that frozen cherries just can't match. Plus, the color of the sauce is stunning and makes for an impressive presentation that will wow your dinner guests!

        Why You Will Love This Recipe
        Crispy duck skin that contrasts beautifully with the smooth cherry sauce
Bold flavors that elevate any dinner party
A beautiful presentation that will impress your guests

      

Essential Techniques for Perfect Duck

Cooking duck breast can be tricky, but scoring the skin is crucial. This technique allows the fat to render out effectively, resulting in crispy skin. When scoring, make sure to cut deeply enough to penetrate the skin but avoid cutting into the meat. This not only prevents dryness but also helps the seasoning penetrate the duck, ensuring a well-flavored dish. If the duck skin doesn’t render properly, the skin will remain chewy rather than crispy, which is not what you want.

When cooking the duck, starting in a cold skillet is an essential tip. This method gradually heats the fat, giving you a chance to render it before the meat cooks, allowing the skin to become golden and crisp. If you place duck breasts in a hot pan immediately, the fat can fry instead of rendering, leading to uneven cooking. Maintain a medium-low heat throughout the process, which can take about 15 minutes for perfect results.

Crafting a Luxurious Cherry Sauce

For the cherry sauce, using fresh cherries provides vibrant flavor and a beautiful color contrast against the duck. When selecting cherries, look for ones that are firm and glossy, which indicates ripeness. If fresh cherries are out of season, frozen cherries can be a suitable substitute; just ensure to drain any excess moisture before adding them to the sauce. This sauce thrives on balance, so taste and adjust the sugar to achieve the desired sweetness against the tartness of the cherries.

As the cherry sauce simmers, keep an eye on its consistency. You want it to thicken enough to coat the back of a spoon but still be pourable. If the sauce is too thin, allow it to simmer longer for evaporation, or you can whisk in a small amount of cornstarch mixed with water to thicken it quickly. The flavors of the red wine and chicken stock meld beautifully with the cherries, enhancing the overall richness of the dish.

Serve and Enjoy

Plating is an art in itself with Duck Breast and Cherry Sauce. I like to slice the duck on a bias, which shows off the juicy, succulent interior while also enhancing presentation. Arrange the sliced duck artfully on the plate, and don’t skimp on the cherry sauce—its glossy texture and bold color are meant to be showcased. Consider pairing this dish with a side of creamy mashed potatoes or herbed roasted vegetables to round out your meal beautifully.

If you’re preparing this dish for a gathering, you can definitely scale it up. Cooking multiple duck breasts is straightforward; just ensure your skillet can accommodate them without overcrowding. This will ensure even cooking and proper fat rendering. Leftovers, once cooled, can be stored in the refrigerator for up to three days and can be reheated gently in a skillet on low heat, maintaining the crispy skin if done carefully.

Ingredients

For the Duck and Sauce

2 duck breasts
1 cup fresh cherries, pitted and halved
1/2 cup chicken stock
1/4 cup red wine
1 tablespoon sugar
Salt and pepper to taste

Preparation

Instructions

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 with salt and pepper.

Cook the Duck

Place the duck breasts skin-side down in a cold, dry skillet. Heat over medium-low and slowly render the fat until the skin is golden and crispy, about 15 minutes. Flip the breasts and cook for an additional 5-7 minutes, or until the internal temperature reaches 135°F for medium-rare. Remove from skillet and let rest.

Make the Cherry Sauce

In the same skillet, pour off excess fat, leaving about a tablespoon. Add the cherries, red wine, chicken stock, and sugar. Simmer until the sauce thickens slightly, about 5 minutes. Adjust seasoning with salt and pepper.

Serve

Slice the duck breasts and arrange on plates. Spoon the cherry sauce over the top and serve immediately.

Enjoy Your Meal!

Pro Tips

For an extra flavor boost, consider adding a hint of balsamic vinegar to the cherry sauce for some acidity.

Make-Ahead Tips

You can prepare the cherry sauce ahead of time, as it stores well in an airtight container for up to a week in the fridge. To reheat, gently warm it in a saucepan over low heat, stirring occasionally to reincorporate any separated ingredients. This will save you time on a busy dinner night and allow the flavors to deepen as they sit.

For the duck breasts, while I recommend cooking them fresh for the best texture, you can score and season them in advance, keeping them wrapped in the fridge. Bring them back to room temperature before cooking for even heating. This approach makes the cooking process smoother without sacrificing the quality of your meal.

Dietary Variations

If you're looking for a lower-fat option, consider using duck thighs instead of breasts. Thighs tend to be more forgiving due to their higher fat content and can still achieve a succulent result when cooked properly. While the skin isn’t as crispy as the breast, the meat is rich and flavorful, especially when paired with the cherry sauce.

For a gluten-free variation, ensure that the chicken stock and red wine are labeled gluten-free. You can also adapt the sauce by using vegetable stock for a plant-based alternative. This way, you can accommodate dietary preferences without losing the dish's luxurious touch.

Troubleshooting Common Issues

If the duck skin doesn't crisp up as expected, it often means the fat wasn’t rendered effectively. Always start in a cold pan and keep the heat low during the initial cooking phase. If you end up with a rubbery skin, you can finish the duck under a broiler for a couple of minutes to achieve the desired crispiness. Just be vigilant to avoid overcooking the meat.

Another common issue can be an overly salty cherry sauce. If this occurs, adding a splash of vinegar or a little more sugar can help balance out the flavors. Tasting as you go is essential—this way, you can adjust and perfect the sauce to match your palate.

Questions About Recipes

→ Can I use frozen cherries for the sauce?

While fresh cherries offer the best flavor and texture, frozen cherries can be used in a pinch. Just defrost and drain any excess liquid before cooking.

→ What should I serve with this dish?

This duck breast pairs wonderfully with sides like creamy mashed potatoes, roasted vegetables, or a light salad.

→ How do I store leftovers?

Store any leftover duck in an airtight container in the refrigerator for up to three days. Reheat gently to maintain texture.

→ Can I make the sauce ahead of time?

Yes! You can prepare the cherry sauce up to a day in advance. Just reheat gently before serving.