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Breast of Duck with Dried Cherry Sauce

Russ Myers


This is another of those must have recipes for duck. Your duck breast will be a favorite menu item for all those who try this wonderful recipe.

★★★★★ 1 vote
6 Servings
40 Min


1/2 c
dried cherries
2 Tbsp
balsamic vinegar, divided
3 1/2 c
duck stock
1 1/2 Tbsp
olive oil
duck breasts, halved
1 Tbsp
soy sauce
1 tsp
salt and pepper (to taste)
strips lemon peel, cut into thin slivers
2 Tbsp
granulated sugar
4 Tbsp
hazelnuts, chopped or walnuts, chopped
fresh parsley

How to Make Breast of Duck with Dried Cherry Sauce


  • 1Soak the cherries in the vinegar for at least an hour.

    Put 3 1/4 cups of the stock in a heavy-bottomed saucepan and bring to a boil over medium-high heat until reduced to 1 cup. This will take 15 to 20 minutes.
  • 2Meanwhile, oil a roasting pan, brush the duck breasts with soy sauce and honey, sprinkle with salt and pepper and sprinkle lemon peel over duck. Roast in a preheated 450 degree F. oven for about 15 to 20 minutes for medium, less if rarer meat is desired.

    Caramelize the sugar in a small heavy-bottomed saucepan or skillet by heating it over medium heat without stirring until it is syrupy and very dark brown. Dissolve it in the remaining 1/4 cup duck stock.
  • 3When the duck breasts are done, place on a warm plate, cover with foil and set aside in a warm place. Deglaze the roasting pan with the caramel and stock mixture and add that to the reduced stock, stirring well with a wooden spoon until the sauce is thick and almost syrupy. Drain the cherries and add them to the sauce.
  • 4Place half a duck breast on each plate. Top with several tablespoons of sauce and sprinkle with nuts and parsley sprigs.

Printable Recipe Card

About Breast of Duck with Dried Cherry Sauce

Course/Dish: Roasts, Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy