Duck Breast with Cherry Sauce

Name: Duck Breast with Cherry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 duck breasts; Salt and pepper to taste; 1 cup fresh or frozen cherries, pitted; 1/4 cup balsamic vinegar; 1 tablespoon honey; 1 tablespoon butter; 1 teaspoon fresh thyme leaves

Highlighted under: Authentic World Food Inspiration

I absolutely love preparing duck breast, especially when it's paired with a rich cherry sauce. There's something about the combination of savory duck and the sweet, tart notes of cherries that creates a perfect harmony on the plate. I've experimented with various methods and believe that scoring the skin properly makes a remarkable difference in achieving that perfect crispiness. This dish is not only a treat for special occasions but also an indulgence I indulge in when I want to treat myself with something luxurious and satisfying.

Created by

Kate Phillips

Last updated on 2026-01-08T14:33:35.039Z

Each time I make Duck Breast with Cherry Sauce, I’m reminded of how tender and juicy the duck can be when cooked properly. I always ensure to let the duck rest after cooking, as this step allows the juices to redistribute, making every bite incredibly succulent. The cherry sauce is made from fresh cherries and a touch of balsamic vinegar, which balances the richness perfectly.

Experimenting with the sauce is a fun part of the process. I’ve tried adding a splash of red wine and even some ground spices, which enhanced the flavors further. My friends and family can't get enough of it, and I love serving it during gatherings because it feels special and elegant.

Why You'll Love this Recipe
Crispy skin that contrasts beautifully with tender meat
Vibrant cherry sauce that adds depth and sweetness
Impressive presentation perfect for entertaining

Perfecting the Duck Breast

The secret to achieving that coveted crispy skin on the duck breast lies in the scoring technique. When you score the skin in a crisscross pattern, you allow the fat to render out more effectively during cooking. Ideally, aim for about 1/4 inch apart in your cuts, but be careful to avoid cutting too deeply into the meat. This technique not only enhances texture but also results in a more flavorful dish, as the rendered fat contributes to the overall richness.

When cooking the duck breasts, it’s important to start in a cold skillet. This method allows the fat to slowly render out as the skillet heats, ensuring gradual cooking of the skin. If your heat is too high initially, you may end up with burnt skin or undercooked meat. Maintain medium heat for the first 6-8 minutes and keep an eye on the color – you want a golden, crispy surface before flipping.

Crafting the Cherry Sauce

The cherry sauce is not just a sweet accompaniment; it’s a complex blend of flavors that elevates the dish. Using fresh cherries enhances the taste, but frozen cherries work just as well. The balsamic vinegar adds acidity that balances the sweetness of the cherries, while honey contributes a touch of warmth. Simmer the mixture until the cherries are soft and the sauce reaches a syrupy consistency. This usually takes about 5 minutes on medium heat, stirring occasionally to prevent sticking.

Incorporating fresh thyme into the sauce offers a fragrant herbal note that complements the savory duck. If you’re out of thyme, consider substituting with rosemary or even a splash of orange juice for a citrus twist. Don’t forget to finish the sauce with a tablespoon of butter; this adds richness and gives the sauce a lovely glossy finish. A perfect cherry sauce should coat the back of a spoon, indicating it’s ready for serving.

Ingredients

For the Duck

2 duck breasts
Salt and pepper to taste

For the Cherry Sauce

1 cup fresh or frozen cherries, pitted
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon butter
1 teaspoon fresh thyme leaves

Instructions

Prepare the Duck

Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides generously 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, or until the skin is crispy and golden brown. Flip the duck and cook for another 5-7 minutes for medium-rare. Remove from the skillet and let it rest.

Make the Cherry Sauce

In the same skillet, add the cherries, balsamic vinegar, honey, and thyme. Cook on medium heat until the cherries soften and the sauce thickens slightly, about 5 minutes. Stir in the butter until melted.

Serve

Slice the duck breasts and serve them drizzled with the cherry sauce. Enjoy!

Pro Tips

For an extra layer of flavor, consider adding a splash of red wine to the cherry sauce while it simmers.

Serving Suggestions

To make this dish even more dazzling when serving, consider plating the duck breast over a bed of creamy polenta or alongside roasted vegetables. This not only brings color to the plate but also complements the flavors beautifully. A sprinkle of fresh herbs just before serving can elevate the presentation and offers a fresh burst of aroma and taste.

Pair this dish with a robust red wine, such as Pinot Noir, which complements the duck's savory profile while harmonizing with the cherry sauce. A side salad with a light vinaigrette can also be an excellent way to cleanse the palate between bites.

Make-Ahead and Storage

While the duck breast is best served fresh to enjoy that perfect crispiness, you can prepare the cherry sauce ahead of time. It can be made up to two days in advance and stored in the refrigerator. Just reheat gently on the stove before serving, adding a splash of water or stock if it thickens too much.

If you need to store cooked duck breasts, wrap them tightly in foil or place them in an airtight container. They can be kept in the refrigerator for up to three days. To reheat, place them in a preheated 350°F (175°C) oven for about 10-15 minutes, covering with foil to prevent drying out. For maintaining skin crispiness, consider a quick sear in a hot pan right before serving.

Questions About Recipes

→ Can I use frozen cherries for the sauce?

Yes, frozen cherries work perfectly fine. Just make sure to thaw and drain any excess liquid before using.

→ What should I serve with duck breast?

This dish pairs beautifully with creamy mashed potatoes or a simple green salad.

→ How do I know when the duck is cooked to medium rare?

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

→ Can I prepare the cherry sauce in advance?

Yes, you can prepare the sauce a few hours ahead of time and reheat it gently when ready to serve.