Duck with Cherry Sauce

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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. Actually, any potato or veggie tastes great when roasted in duck fat.

My duck breasts get the royal treatment in this recipe with a side of cherry sauce. Duck and cherry sauce are a match made in heaven, you are going to want to try this one.

And if you love fresh cherries as much as I do (I eat them like candy in the summer) you’ll love some of my other cherry recipes where I showcase their sweetness. Try my recipes like whipped ricotta toast with cherries and hot honey and my cherry, acai, pomegranate & raspberry smoothie bowl for a real cherry experience.

Now, back to the duck. If you are a duck lover (and who isn’t), this dish is for you. This dish is packed with flavor and easy to make if you follow the instructions. And let’s forget about all that gossip about duck being fatty and not healthy for you – rubbish. It is all about how you cook it. And did I mention it is packed with good nutrients too? Let’s start with the ingredients.

Ingredients in my duck with cherry sauce recipe

Duck Breasts

The star of this dish provides high-quality protein with an impressive nutritional profile. Duck breast is rich in monounsaturated fat that may help maintain desirable levels of “good” HDL cholesterol and play a role in reducing levels of “bad” LDL cholesterol. Unlike many meats, duck meat is also a rich source of vitamins and minerals, along with healthy essential fats, like omega-3 and omega-6 fatty acids. Duck meat is rich in iron and protein, making it a perfect meat to incorporate into your diet if you are interested in building muscle and boosting your energy. For a healthier preparation, consider removing the skin to reduce fat content. WebMD, Livestrong, Maple Leaf Farms

Honey

A natural sweetener that adds depth and helps create a beautiful glaze on the duck. Honey contributes to the caramelization process when searing, creating those coveted crispy, golden edges that make duck breast so appealing.

Unsalted Butter

Creates richness and helps with the cooking process, allowing for better heat distribution and flavor development. Using unsalted butter gives you control over the salt content in your dish.

Sea Salt and Fresh Ground Black Pepper

Essential seasonings that enhance the natural flavors of the duck. Sea salt provides clean, mineral notes, while freshly ground black pepper adds warmth and complexity.

Cherry Sauce

Fresh Cherries

The foundation of our vibrant sauce, fresh cherries are nutritional powerhouses packed with health benefits. Cherries are full of polyphenol antioxidants, which are found in plants, protect your heart from cell damage, and reduce inflammation. Sweet and tart cherries each contain high amounts of polyphenols—a category of antioxidants that includes anthocyanins, hydroxycinnamic acid, and flavanols, which have anti-inflammatory properties. These compounds may help with exercise recovery and pain management. Cherries are rich in the antioxidant vitamin C (one cup provides nearly 10 milligrams, almost 15 percent of your daily needs). WebMD, Consumer Reports, Women’s Health

Canola Oil

A neutral oil perfect for sautéing without overpowering the delicate cherry flavors. Canola oil has a high smoke point, making it ideal for the cooking temperatures needed for this sauce.

Onion

Provides aromatic depth and natural sweetness to balance the tartness of the cherries. Onions add complexity and help create a well-rounded flavor profile in the sauce.

Celery

Adds subtle earthiness and texture to the sauce base. Celery contributes to the overall savory foundation that complements the fruit components.

Sherry Vinegar

Brings bright acidity that cuts through the richness of the duck and balances the sweetness of the cherries and honey. The complex flavor of sherry vinegar adds sophistication to the sauce.

Fresh Ginger

Contributes warm, spicy notes that pair beautifully with cherries and duck. Fresh ginger adds depth and helps bridge the flavors between the fruit and meat components.

Honey

Balances the natural tartness of the cherries and helps create a glossy, luxurious sauce consistency. The honey works harmoniously with the cherry’s natural sugars.

Sea Salt

Enhances and brings together all the flavors in the sauce while helping to balance the sweetness of the cherries and honey.

To Serve

Wild Rice and Brown Rice Medley

This wholesome grain combination provides fiber, complex carbohydrates, and nutty flavors that complement the richness of the duck. The varied textures and earthy taste of wild rice paired with the mild nuttiness of brown rice create an ideal base that soaks up the cherry sauce beautifully while adding nutritional value to the meal.

Possible ingredient substitutions

Cherry Options

While I love fresh cherries in this dish, if they aren’t in season, feel free to use frozen cherries. I find they work just as well. I’m preparing this at the height of cherry season so I’m using fresh. If using frozen cherries, thaw them completely and drain any excess liquid before cooking to prevent the sauce from becoming watery.

Duck Alternatives

If duck breast isn’t available, you can substitute with chicken thighs (bone-in, skin-on for best results) or pork tenderloin. Adjust cooking times accordingly as these proteins will cook differently than duck. But these options work great with the sauce.

Vinegar Swaps

Don’t have sherry vinegar? Red wine vinegar or balsamic vinegar work well as substitutes. Use slightly less balsamic vinegar as it’s sweeter and more intense than sherry vinegar.

Oil Options

While canola oil is neutral and works perfectly, you can substitute with vegetable oil, grapeseed oil, or even a light olive oil if you prefer. Avoid extra virgin olive oil as its flavor may compete with the delicate cherry notes.

Sweetener Alternatives

If you prefer to avoid honey, pure maple syrup works beautifully in both the duck preparation and cherry sauce. The flavor profile will be slightly different but equally delicious. Use the same amount as called for with honey.

Grain Substitutions

The wild rice and brown rice medley can be replaced with quinoa, farro, or even cauliflower rice for a lower-carb option. Each will provide a different texture and nutritional profile while still complementing the rich duck and bright cherry sauce.

FREQUENTLY ASKED QUESTIONS ABOUT COOKING DUCK BREASTS WITH CHERRY SAUCE

Here are some of the most frequently asked questions about cooking duck breasts. These FAQs will provide you with everything you need to know about making this dish perfectly everytime.

1. How do I cook duck breasts perfectly?

Start by scoring the skin in a crisscross pattern and season with salt and pepper Let the duck come to room temperature for about 30 minutes. Always start duck in a cold, dry pan (or just a smear of butter like I did in this recipe). Place the duck breast skin-side down over a medium heat. The key is low and slow. Cook until the skin is crispy and most of the fat has been rendered. Then flip and cook to your desired level of doneness on the stove top or in the oven. Let them rest before slicing.

2. What temperature should duck breasts be cooked to?

Duck breasts are safe to eat at 135 degrees F. for medium-rare, 145 degrees F. for medium, and up to 160 degrees F. for well-done. Most chefs would agree that duck is best between medium-rare to medium.

3. How do I render duck fat?

While cooking scored duck breasts the way I describe above, the fat will naturally render from the skin. Save that excess fat by pouring it into a container. It is liquid gold and has the most amazing flavor. Use it to cook other dishes and/or for roasting vegetables.

4. Should I marinate duck breasts?

Marinating is not necessary, and I don’t recommend it but I’m sure any basic marinade would be fine. I prefer keep the preparation of the duck simple and putting a flavorful sauce on the side.

5. How do I achieve crispy skin on duck breasts?

Scoring the skin helps render the fat and create crispiness. Cooking skin-side down in a hot skillet without moving the meat too much also helps achieve crispy skin. Remember, you want to cook low and slow.

6. Can I cook duck breasts in the oven?

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.

7. How long do I need to rest duck breasts before slicing?

Let the cooked duck breasts rest for about 5-10 minutes before slicing. This allows the juices to redistribute and ensures more tender meat. Treat them just like you would a steak.

8. Should I remove the fat before cooking duck breasts?

Let the cooked duck breasts rest for about 5-10 minutes before slicing. This allows the juices to redistribute and ensures more tender meat. Treat them just like you would a steak.

9. What is the best way to serve duck breasts?

Slice the duck breasts diagonally and serve them on a plate alongside your chosen sides. Drizzle any pan juices or sauces over the meat. If serving a sauce, always serve it on the side or under the duck breast. You want to keep that skin crispy. Putting sauce on top will make it soffy and undue all your hard work.

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.

How to make duck with cherry sauce

I like to make the sauce ahead and then just gently reheat it before serving. That makes pulling cherry sauce for duck together for family or friends very easy.

Go ahead and preheat your oven to 375 degrees F. You’ll be finishing the duck in the oven.

Take your duck breast and using a sharp paring knife, cut slits through the skin and fat (don’t cut into the meat) diagnally every 1/2 inch. Then, cut slits going the opposit way creating a diamond pattern in the skin/fat. Dry the duck with paper towels. This will help the duck crisp up. Salt and pepper the breasts on both sides and put to the side for about 30 minutes until they come to room temperature. This will help them cook evenly.

Making cherry sauce for duck is pretty easy. Either thaw your frozen cherries or pit your fresh cherries. A multiple cherry pitter will make this job much easier. I bought it years ago and only use it during cherry season, but it was the best $17 I ever spent. Pitting cherries is the pits (yes, pun intended!!!). If you don’t have a cherry pitter, a sturdy plastic straw does a great job. Just push it through the stem end.
If you are using frozen, they will come pitted. Cut each cherry in half and put about 1/4 cup of the cherries to the side. You’ll be adding these to the sauce at the end.

In a saucepan, heat the oil over medium high heat and add the finely chopped onion and celery. Cut them very small since they are part of a sauce. Cook them down for about three minutes until soft and translucent. Add all but that 1/4 cup of cherries, the vinegar and ginger. Continue cooking for about 4-5 minutes. Press down on the fruit to release those juices and to break down the fruit.

Add the honey and salt and keep cooking and stirring for another 3-4 minutes. Taste and adjust seasoning. Remove from the heat and let cool slightly until ready to finish the sauce.

Now, you are ready to cook the duck breasts. Always start your duck in a cold pan. I’m rubbing butter on the bottom of a non-stick skillet simply for extra flavor. You may omit it if you like.

Add the prepped duck breasts, skin side down in the cold skillet and place over medium heat on the stove. Let the pan heat up and start cooking the duck. You want to cook until most of the fat has been rendered and that skin is super crispy and brown. About 8 minutes. If it takes longer to get really brown and crispy, let it go another minute or two.

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.
Slice the duck into 3/4 inch slices.

How to serve your duck with cherry sauce

Put your cooked rice (I love a good wild rice and brown rice combination) on a platter. Place the sliced duck on top. Pour on any accumulated duck juices from the cutting board. Serve the sauce on the side.

PRO TIP: Don’t pour the sauce on top of the duck, it will make the skin soggy. Let your guests do that right before eating.