Juicy, crispy-skinned duck breast topped with a rich cherry sauce—this Seared Duck Breast with Cherry Sauce is my go-to recipe when I want to serve something elegant without spending hours in the kitchen. It's the perfect mix of savory and sweet, ideal for a gourmet dinner at home, a romantic date night, or a holiday meal with a touch of class.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 boneless duck breasts, skin on
Salt and freshly ground black pepper
1 teaspoon olive oil
1 cup fresh or frozen pitted cherries
¼ cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon fresh thyme leaves
1 small shallot, finely minced
1 tablespoon unsalted butter
Directions
I start by patting the duck breasts dry with paper towels, then score the skin in a crisscross pattern, making sure not to cut into the meat.
I season both sides generously with salt and pepper.
Next, I place the duck breasts skin-side down in a cold skillet, then turn the heat to medium. I let them cook for 6–8 minutes, until the skin becomes golden and crispy.
I flip the breasts and cook the other side for about 4–5 minutes for a perfect medium-rare.
Once done, I transfer the duck to a plate and let it rest for 10 minutes.
I pour off most of the rendered duck fat from the pan, leaving about 1 teaspoon.
I add olive oil to the pan, then sauté the minced shallot for about a minute until fragrant.
Then I stir in the cherries, red wine, balsamic vinegar, honey, and thyme, letting the sauce simmer for 6–8 minutes until it thickens.
After removing the pan from the heat, I stir in the butter for a silky, glossy finish.
I slice the duck thinly and spoon the rich cherry sauce over the top before serving.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 390 kcal per serving
Variations
When I want to change things up, I sometimes swap the cherries for blackberries or figs for a different fruit pairing. For a spicier kick, I like adding a pinch of chili flakes to the sauce. If I’m out of red wine, a splash of port or even pomegranate juice can step in beautifully. I also enjoy adding a dash of orange zest to the cherry sauce for a bright citrus twist.
Storage/Reheating
I store leftover duck and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat the duck, I place it in a skillet over low heat to gently warm it while keeping the skin crisp. The cherry sauce can be reheated in a small saucepan over low heat, stirring occasionally.
FAQs
How do I know when the duck is cooked to medium-rare?
I check the internal temperature—it should read about 135°F (57°C). Resting the meat allows it to finish cooking and helps retain the juices.
Can I use frozen cherries for the sauce?
Yes, I often use frozen pitted cherries when fresh ones are out of season. I just make sure to thaw and drain them first.
What kind of red wine should I use?
I prefer using a dry red wine like Pinot Noir or Merlot. These add depth without overpowering the cherry flavor.
Can I make the sauce ahead of time?
Yes, I sometimes make the sauce a day in advance and store it in the fridge. I reheat it gently before serving, stirring in the butter at the end.
What should I serve with this dish?
I usually pair it with roasted vegetables, mashed potatoes, or a wild rice pilaf. A glass of red wine, like the one used in the sauce, complements it beautifully.
Conclusion
Seared duck breast with cherry sauce is my definition of effortless elegance. It’s rich, flavorful, and surprisingly easy to pull off—even on a weeknight. Whether I’m trying to impress or just treating myself, this dish delivers every time.
📖 Recipe:
Seared Duck Breast with Cherry Sauce
- Total Time: 30 minutes
- Yield: 2 servings
Description
Juicy, crispy-skinned duck breast topped with a rich cherry sauce—a perfect blend of savory and sweet flavors ideal for an elegant dinner, date night, or holiday meal.
Ingredients
2 boneless duck breasts, skin on
Salt and freshly ground black pepper
1 teaspoon olive oil
1 cup fresh or frozen pitted cherries
¼ cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon fresh thyme leaves
1 small shallot, finely minced
1 tablespoon unsalted butter
Instructions
- Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat.
- Season both sides generously with salt and pepper.
- Place the duck breasts skin-side down in a cold skillet and turn the heat to medium. Cook for 6–8 minutes until the skin is golden and crispy.
- Flip the duck breasts and cook for another 4–5 minutes for medium-rare doneness.
- Transfer the duck to a plate and let it rest for 10 minutes.
- Pour off most of the rendered duck fat, leaving about 1 teaspoon in the pan.
- Add olive oil to the pan and sauté the minced shallot for about 1 minute until fragrant.
- Add cherries, red wine, balsamic vinegar, honey, and thyme. Simmer for 6–8 minutes until the sauce thickens.
- Remove the pan from heat and stir in the butter until the sauce is glossy.
- Slice the duck thinly and serve with cherry sauce spooned over the top.
Notes
Swap cherries with blackberries or figs for variation.
Add chili flakes to the sauce for a spicy twist.
Use port or pomegranate juice if out of red wine.
Add orange zest to the sauce for a citrus note.
Use frozen cherries if fresh are unavailable—just thaw and drain them first.
Store leftovers in airtight containers in the fridge for up to 3 days.
Reheat duck gently in a skillet over low heat to retain crisp skin.
Reheat sauce in a saucepan over low heat, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 390
- Sugar: 9g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
