![sliced duck breast over brown rice topped with cherry sauce on a plate](https://mycuratedtastes.com/wp-content/uploads/2023/08/Duck-with-Cherry-Sauce-Featured-Image-768x512.jpg)
My duck with cherry sauce is going to be a dish you make over and over again. I’ve heard people say, duck is “fatty and greasy”. If you prepare it and cook it correctly, your duck will have the most amazing, crispy skin and have a moist and delectable meat. You’ll want to save any of that rendered duck fat for amazing roast potatoes. More on that later. My duck breasts get the royal treatment in this recipe with a side of cherry sauce.
If you are a duck lover(and who doesn’t?), this dish is for you. I’ve made it super simple to make if you follow the cooking instructions step by step.
FREQUENTLY ASKED QUESTIONS ABOUT COOKING DUCK BREAST
Yes, you can. Sear the duck breasts in a skillet first, then transfer them to a preheated oven at around 375 – 400 degrees F. until they reach your desired level of doneness – just like I did in this recipe.
![sliced duck breast over brown rice topped with cherry sauce on a plate](https://mycuratedtastes.com/wp-content/uploads/2023/08/Duck-with-Cherry-Sauce-Featured-Image-768x512.jpg)
You now know everything you need to know about cooking these duck breasts. Let’s get started on the duck breasts with cherry sauce recipe.
Flip the duck over and let sear about two minutes. Flip back over (skin side down) and put the skillet in the pre-heated oven and roast for about 6 minutes. Test the meat for doneness. Use a thermometer to test the temperature of the duck to get the doneness you prefer. For rare to medium, you want the meat 130 – 135 degrees F. For medium, let it go to 135 – 140 degrees F.
At around 6 minutes, flip the breasts over and brush the skin side with the honey. Continue to roast for about 2 more minutes (testing for you preferred doneness).
Once done, remove to a cutting board and let them rest at least 5-10 minutes to let the juices redistribute into the meat.
At this point, reheat your sauce and add the reserved cherries and cook until completely heated through.
Put your cooked rice (I love a good wild rice and brown rice combination) on a platter. Slice the duck breasts in thick 3/4 inch slices and place on top. Pour on any accumulated juices from the cutting board. Serve the sauce on the side. Don’t pour the sauce on top of the duck, it will make the skin soggy. Let your guests do that right before eating.
And there you have it, duck with cherry sauce!
If you like duck, be sure to try Duck A L’Orange-My Way for an easier preparation. Did you like this dish? Try some of my other favorite poulty dishes.
Blackberry Glazed Chicken Legs with Ginger and Lime
Roasted Chicken with Veggies and Grapefruit
Apricot Cornish Hens with Pecan Stuffing
![sliced duck breast over brown rice topped with cherry sauce on a plate](https://mycuratedtastes.com/wp-content/uploads/2023/08/Duck-with-Cherry-Sauce-Featured-Image-150x150.jpg)
Duck with Cherry Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Duck Breasts, skin on (about 1/2 Lb. each)
- 1 Tbsp. Honey
- 1 Tbsp. Unsalted Butter, room temperature
- Sea Salt and fresh ground black pepper
Cherry Sauce
- 1/2 Lb. Fresh or frozen cherries, pitted (about 1 cup)
- 1/2 Tbsp. Canola oil
- 2 Tbsp. Onion, finely chopped
- 2 Tbsp. Celery, finely chopped
- 1/2 Tbsp. Sherry Vinegar
- 1/2 Tsp. Fresh ginger, peeled and grated
- 1/2 Tbsp. Honey
- 1/8 Tsp. Sea salt
- 1-2 Cups Cooked Wild Rice and Brown Rice medley to serve
Instructions
- Prep your duck breasts. Using a sharp knife, cut through the skin and fat making diagonal slits about 1/2 inch apart. Be careful to no cut into the meat. Rotate the duck breasts and cut diagonal slits going the other way creating a crisscross pattern. Dry the duck with paper towels and lightly sprinkle with salt and pepper on both sides. Let sit for 30 minutes.
- If using fresh cherries, using a cherry pitter, pit them. If using frozen, they should already be pitted. You will need about 1/4 cup of the cherries, cut in half, to add to the sauce at the end. Cut those now and put to the side.
- Make the sauce. In a saucepan, heat the oil over medium-high heat and add the onion and celery and cook for about three minutes. Cook until the vegetables are translucent. Add all but that 1/4 cup of the cherries, vinegar and ginger. Reduce the heat to medium and cook for about 4-5 minutes. During that time, press down on the fruit with a spatula or spoon so they release their juices. The fruit will start to break down and the mixture will start to get thicker.
- Add the honey and salt and continue to cook, stirring occasionally until the fruit and vegetables are soft and the mixture is even thicker. About 3-4 minutes. Remove from heat and let cool slightly. Taste and adjust seasoning.
- Cook the duck. Preheat the oven to 400 degree F.
- Smear the butter on the bottom of a cold, non-stick frying pan. Add the duck, skin side down and place over medium heat. Cook until the skin is crisp and golden and most of the fat has been rendered (about 8 minutes). Flip the breasts over and cook until the underside is seared. About 2 minutes. Flip the duck breasts over so they are skin side down and put in the oven for 6 minus. Flip the duck and using a pastry brush, brush the crispy skin with the honey. Let cook 2 more minutes. Use a thermometer to test the temperature of the duck to get the doneness you prefer. For rare to medium, you want the meat 130 – 135 degrees F. For medium, let it go to 135 – 140 degrees F.
- Move breasts to a cutting board (skin side up). Let rest for 5 minutes.
- Meanwhile, reheat the sauce over low heat until warmed through. Stir in the reserved cherries.
- Cut the duck breasts into 1/2 inch slices. Plate the wild and brown rice on a platter and arrange the sliced duck on top. Drizzle any accumulated juices from the board on top. Serve the cherry sauce on the side. Enjoy.