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!
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.
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.
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 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.
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
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
2 servings