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Duck Breast with Fresh Cherry Sauce

Main Courses

Serves 4

The sweet taste of fresh cherries compliments the dark rich flavor of the duck exquisitely in this delicious and fairly easy to make recipe.


Cherry Sauce

  • 1 cup apple juice or cider
  • 1/2 cup sherry vinegar
  • Pinch of sugar
  • 2 cups pitted sweet cherries
  • 1 Tbsp minced shallots
  • 1 tsp chopped thyme
  • Salt and pepper

Fennel Mixture

  • 1 Tbsp fresh orange or lemon juice
  • 2 Tbsp virgin olive oil
  • l large fennel bulb, cored and sliced very thin

Duck Breasts with Fresh Cherry Sauce

  • Four - 6 oz Peking duck breasts
  • 4 oz baby greens, frisée and arugula

Cherry Sauce

Preheat oven to 400 degrees. In medium saucepan, combine the apple juice, vinegar, sugar. Boil over moderate heat until slightly thickened, add cherries and boil until tender. With slotted spoon, transfer cherries to a bowl.

Add shallots to the saucepan and boil over high heat until reduced to 1/2 cup. Return cherries to the saucepan. Stir in the thyme and season with salt and pepper. Keep cherry sauce warm.

Fennel Mixture

In medium bowl, mix the orange juice with the olive oil, add the fennel slices, season with salt and pepper and toss well. Set aside.

Duck Breasts with Fresh Cherry Sauce

Meanwhile, score the fat on the duck and season with salt and pepper. Heat a large oven proof skillet. Add the duck, skin side down, and cook over moderate heat until skin is golden brown, about 6 minutes. Turn the duck and roast in the oven for 6 more minutes until medium rare. Transfer breasts to a carving board to rest for 5 minutes.

Toss the baby greens with the fennel mixture and arrange on 4 plates. Slice duck breast and arrange slices on the plates, top with cherry sauce. Serve immediately.