Duck Breast With Cherry Sauce Recipe
I love this recipe because it combines the rich, savory flavor of duck with a luscious cherry balsamic reduction that’s both sweet and tangy. Plus, it feels super fancy and sophisticated, but it’s surprisingly easy to whip up, making me look like a gourmet chef in no time!
The cherry sauce and duck breast are perfect partners, their flavors dancing in delightful unison. That is not to say they eclipse one another in any way.
No, they are very much companions in this dish. The presence of salt and black pepper on the duck allows its natural flavor to really beam through.
The natural sweetness of pitted cherries heightened with honey and a splash of balsamic vinegar make up the sauce. This sauce doesn’t just “go with” the duck; it compliments the duck in every way that counts.
Ingredients
Breast of duck: Protein-rich and healthy fat, offering a savory flavor and succulent texture.
Cherries: They supply a natural sweetness and tartness, and they’re packed with antioxidants and vitamins.
Balsamic vinegar: imparts a tangy depth, is low in calories, and is abundant in polyphenols.
Chicken broth: Boosts umami flavor and provides essential minerals and collagen for good health.
Honey: Sweet and naturally so, it gives a rich flavor while imparting—essentially as a glaze, in many instances—trace minerals.
Cornstarch: Adds no flavor and few calories while thickening the sauce.
Ingredient Quantities
- 2 duck breasts
- Salt, to taste
- Black pepper, to taste
- 1 cup fresh or frozen cherries, pitted
- 1/4 cup balsamic vinegar
- 1/4 cup chicken stock
- 2 tablespoons honey
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves (optional)
Instructions
1. The skin of the duck breasts should be scored in a crosshatch pattern; don’t cut into the meat. Both sides need seasoning with salt and pepper.
2. Put the duck breasts in a cold, dry skillet, with the skin side down. Turn the heat to medium. Cook until the skin is crispy and golden, about 6–8 minutes.
3. Turn the duck breasts and cook for another 4-5 minutes, or until the desired doneness is reached. Remove from the skillet and let them rest.
4. In a medium saucepan, combine the pitted cherries, balsamic vinegar, chicken stock, and honey. Over medium heat, stir and bring the mixture to a simmer. Let it simmer for about 20 minutes, or until the cherries have broken down and the sauce has thickened slightly. Remove the saucepan from the heat and cool for a few minutes. Puree the sauce in a blender or food processor.
5. Simmer the cherry mixture until the cherries soften and the mixture is somewhat saucy, about 5 minutes.
6. In a small bowl, combine cornstarch and cold water until smooth. Add this mixture to the saucepan, stirring constantly until the sauce is thick and bubbly.
7. Take the sauce off the heat and stir in the unsalted butter until it is melted and fully mixed in.
8. If one is to use thyme, it is recommended that fresh thyme leaves be used; these should be added to the sauce and stirred in gently.
9. Cut the rested duck breasts into thin slices.
10. Duck slices can be served with the cherry sauce drizzled on top and garnished with thyme, should you wish to use it.
Equipment Needed
1. Sharp knife
2. Cutting board
3. Skillet
4. Tongs or a spatula
5. Medium saucepan
6. Blender or food processor
7. Small bowl
8. Whisk or spoon
9. Measuring cups and spoons
10. Plate for resting duck breasts
11. Serving dish or plate for presentation
FAQ
- Can I use dried cherries instead of fresh or frozen?Indeed, dried cherries can be utilized; however, they must be soaked in hot water for approximately 15 minutes to rehydrate them before making use of them.
- What can I substitute for balsamic vinegar?An alternative is to use red wine vinegar or apple cider vinegar, but the flavor will be slightly different.
- Can I prepare the cherry sauce in advance?The sauce can indeed be prepared a day in advance and then warmed gently and served.
- How do I know when the duck breast is cooked?For an inside temperature of 135°F (57°C), medium-rare beef needs to rest for the same length of time as it takes to slice.
- Can I make this recipe without cornstarch?Certainly, you can either reduce the sauce further to make it thicker or use a different thickening agent such as arrowroot.
- Is the thyme necessary?Thyme is optional. It gives the dish an aromatic note, but it’s delightful without it, too.
- Can I use a different type of meat?This recipe can also work with chicken or pork, although they may need different amounts of time to cook.
Substitutions and Variations
If you cannot find fresh or frozen cherries, you can use 1 cup of cherry preserves or 1 cup of dried cherries soaked in warm water for 15 minutes as a substitute.
You can replace balsamic vinegar with the same amount of red wine vinegar mixed with a teaspoon of sugar to duplicate its sweetness.
Vegetable stock or duck stock can be used instead of chicken stock for a richer flavor.
Maple syrup or agave nectar can be substituted for honey in equal measure.
If fresh thyme leaves are not available, they can be substituted with dried thyme, 1/2 teaspoon of which is equal to the amount of thyme in this recipe.
Pro Tips
1. Score with Precision: When scoring the duck skin, be careful not to cut into the meat. This will help render the fat properly and achieve a crispy skin.
2. Cold Start Technique: Starting with a cold skillet allows the duck fat to render out slowly, leading to a crispier skin. Resist the temptation to preheat the pan.
3. Resting Time is Crucial: Allow the cooked duck to rest for at least 5 minutes. This helps the juices redistribute within the meat, ensuring a juicy result.
4. Personalize the Sauce Consistency: Adjust the thickness of the cherry sauce by controlling the cornstarch mixture. Add more or less depending on your desired consistency.
5. Balance the Flavors: Taste the sauce after blending and adjust the balsamic vinegar or honey to balance the acidity and sweetness to your preference. This ensures a well-rounded flavor that complements the duck.
Duck Breast With Cherry Sauce Recipe
My favorite Duck Breast With Cherry Sauce Recipe
Equipment Needed:
1. Sharp knife
2. Cutting board
3. Skillet
4. Tongs or a spatula
5. Medium saucepan
6. Blender or food processor
7. Small bowl
8. Whisk or spoon
9. Measuring cups and spoons
10. Plate for resting duck breasts
11. Serving dish or plate for presentation
Ingredients:
- 2 duck breasts
- Salt, to taste
- Black pepper, to taste
- 1 cup fresh or frozen cherries, pitted
- 1/4 cup balsamic vinegar
- 1/4 cup chicken stock
- 2 tablespoons honey
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves (optional)
Instructions:
1. The skin of the duck breasts should be scored in a crosshatch pattern; don’t cut into the meat. Both sides need seasoning with salt and pepper.
2. Put the duck breasts in a cold, dry skillet, with the skin side down. Turn the heat to medium. Cook until the skin is crispy and golden, about 6–8 minutes.
3. Turn the duck breasts and cook for another 4-5 minutes, or until the desired doneness is reached. Remove from the skillet and let them rest.
4. In a medium saucepan, combine the pitted cherries, balsamic vinegar, chicken stock, and honey. Over medium heat, stir and bring the mixture to a simmer. Let it simmer for about 20 minutes, or until the cherries have broken down and the sauce has thickened slightly. Remove the saucepan from the heat and cool for a few minutes. Puree the sauce in a blender or food processor.
5. Simmer the cherry mixture until the cherries soften and the mixture is somewhat saucy, about 5 minutes.
6. In a small bowl, combine cornstarch and cold water until smooth. Add this mixture to the saucepan, stirring constantly until the sauce is thick and bubbly.
7. Take the sauce off the heat and stir in the unsalted butter until it is melted and fully mixed in.
8. If one is to use thyme, it is recommended that fresh thyme leaves be used; these should be added to the sauce and stirred in gently.
9. Cut the rested duck breasts into thin slices.
10. Duck slices can be served with the cherry sauce drizzled on top and garnished with thyme, should you wish to use it.