Duck Breast with Cherry Port Sauce is a refined and romantic main course, ideal for dinner parties or a special evening at home. It balances the rich, savory flavor of seared duck with a luscious reduction of port wine and cherries—both tart and sweet. Elegant, flavorful, and surprisingly doable!
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsFor the Duck
2 duck breasts, skin-on (about 6–7 oz each)
Salt and freshly ground black pepper
1 tsp fresh thyme leaves or ½ tsp dried
Optional: ½ tsp five spice or ground allspice (adds a warm background)
For the Cherry Port Sauce
1 tbsp duck fat or unsalted butter
1 small shallot, finely minced
½ cup port wine (ruby or tawny)
½ cup pitted cherries (fresh, frozen, or jarred in juice—not syrup)
1 tsp balsamic vinegar
1 tsp brown sugar (optional, depending on cherry sweetness)
Salt and pepper, to taste
1 tbsp cold butter, to finish sauce
Score & Season the Duck
1
Pat duck breasts dry. Using a sharp knife, score the skin in a crisscross pattern (don’t cut into the meat).
Season generously with salt, pepper, thyme, and optional spices.
Sear the Duck
2
Place duck breasts skin-side down in a cold, dry pan .
Turn heat to medium. Let the fat slowly render and the skin crisp, about 6–8 minutes .
Flip and cook on the flesh side for 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C).
Transfer to a plate, tent with foil, and rest while you make the sauce.
Make the Cherry Port Sauce
3
In the same pan, lower the heat. Add 1 tbsp duck fat or butter.
Sauté the minced shallot until translucent, about 2 minutes.
Add port wine and bring to a simmer, scraping up any browned bits.
Stir in cherries, balsamic, and brown sugar (if needed). Simmer until reduced by half and thickened slightly, 5–7 minutes .
Whisk in cold butter to finish and add salt/pepper to taste.
Slice & Serve
4
Slice duck breasts thinly on a bias.
Fan slices on warm plates and spoon cherry port sauce over the top.
Garnish with a few extra thyme leaves or whole cherries if desired.
Serving Suggestions
5 Pair with:
Buttery mashed potatoes or a celeriac purée
Wilted spinach , roasted Brussels sprouts , or green beans almondine
A glass of Pinot Noir , Zinfandel , or vintage port to echo the sauce
Variations
6
Fruit swap: Try blackberries, figs, or poached cranberries
Wine swap: Use red wine with a splash of brandy for a more robust sauce
Finish with flair: Add a dash of orange zest or cracked pink peppercorns
Ingredients For the Duck
2 duck breasts, skin-on (about 6–7 oz each)
Salt and freshly ground black pepper
1 tsp fresh thyme leaves or ½ tsp dried
Optional: ½ tsp five spice or ground allspice (adds a warm background)
For the Cherry Port Sauce
1 tbsp duck fat or unsalted butter
1 small shallot, finely minced
½ cup port wine (ruby or tawny)
½ cup pitted cherries (fresh, frozen, or jarred in juice—not syrup)
1 tsp balsamic vinegar
1 tsp brown sugar (optional, depending on cherry sweetness)
Salt and pepper, to taste
1 tbsp cold butter, to finish sauce
Directions Score & Season the Duck
1
Pat duck breasts dry. Using a sharp knife, score the skin in a crisscross pattern (don’t cut into the meat).
Season generously with salt, pepper, thyme, and optional spices.
Sear the Duck
2
Place duck breasts skin-side down in a cold, dry pan .
Turn heat to medium. Let the fat slowly render and the skin crisp, about 6–8 minutes .
Flip and cook on the flesh side for 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C).
Transfer to a plate, tent with foil, and rest while you make the sauce.
Make the Cherry Port Sauce
3
In the same pan, lower the heat. Add 1 tbsp duck fat or butter.
Sauté the minced shallot until translucent, about 2 minutes.
Add port wine and bring to a simmer, scraping up any browned bits.
Stir in cherries, balsamic, and brown sugar (if needed). Simmer until reduced by half and thickened slightly, 5–7 minutes .
Whisk in cold butter to finish and add salt/pepper to taste.
Slice & Serve
4
Slice duck breasts thinly on a bias.
Fan slices on warm plates and spoon cherry port sauce over the top.
Garnish with a few extra thyme leaves or whole cherries if desired.
Serving Suggestions
5 Pair with:
Buttery mashed potatoes or a celeriac purée
Wilted spinach , roasted Brussels sprouts , or green beans almondine
A glass of Pinot Noir , Zinfandel , or vintage port to echo the sauce
Variations
6
Fruit swap: Try blackberries, figs, or poached cranberries
Wine swap: Use red wine with a splash of brandy for a more robust sauce
Finish with flair: Add a dash of orange zest or cracked pink peppercorns
Duck Breast with Cherry Port Sauce
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