Duck Cherry Sauce (Print)

Golden-brown duck breast topped with a bold cherry Pinot Noir sauce.

# Ingredients:

→ Main

01 - Salt and pepper, as much as you'd like
02 - 4 duck breasts

→ Cherry Reduction

03 - 2 tablespoons of honey
04 - 1 cup cherries, pitted and sliced in half
05 - A cup of Pinot Noir
06 - 1/4 cup of balsamic vinegar
07 - 1 small chopped shallot
08 - 1 tablespoon of olive oil

# Steps:

01 - Cut small slashes into the duck's skin, sprinkle salt and pepper over it. Heat oven to 400°F.
02 - Lay the duck skin-side down in a pan for 6-8 minutes until golden and crispy, draining off extra fat as it cooks.
03 - Flip the duck, then bake in your oven for another 6-8 minutes until it reaches medium-rare. Let it rest for around 5 minutes.
04 - Cook the shallot, toss in cherries, pour in wine, add vinegar and honey, then simmer until it thickens to about half the original amount.
05 - Carve the duck into slices and pour the cherry sauce on top before serving.

# Notes:

01 - Let duck come to room temperature before starting
02 - Save the excess fat from the duck for later uses
03 - Great alongside a Pinot Noir

Back