Cherry-Glazed Duck Breast

This cherry-glazed duck breast brings the vibrant flavor of cherries together with the rich savoriness of duck for a main dish that turns an ordinary summer meal into something special. The silky cherry sauce is bursting with lush fruitiness balanced by savory shallots and fragrant thyme—guaranteed to make your table feel festive. Juicy duck, crispy skin, and a glossy glaze make this a recipe that feels both celebratory and comforting.

One bite of this dish took me right back to my grandmother’s kitchen where she served roasted duck for family celebrations. The tart cherries remind me of picking fruit on sunny afternoons—every spoonful is nostalgia and comfort.

Ingredients

• Duck breast with skin on: Using skin-on helps get that crave-worthy crispy texture. Look for duck with a natural pink tone and avoid any gray edges.
• Cherries (fresh or frozen): Juicy cherries make the sauce sing. Pick plump firm ones for best flavor and sweetness.
• Cherry preserves or jam: Helps create that glossy luscious sauce and intensifies the cherry flavor. Choose a preserve with high fruit content and low sugar if possible.
• Dry red wine: Adds depth, richness, and a touch of acidity. Pinot Noir is a classic pick but any dry red works.
• Balsamic vinegar: Brings tang and sweet complexity. Aged balsamic is preferred for its mellow finish.
• Honey: A hint of floral sweetness rounds out the sauce. Use local or raw honey for best taste.
• Fresh thyme: Adds woodsy herbal lift. Fresh sprigs give the best aroma.
• Shallot: Gentle savory base for the glaze. Look for firm dry bulbs and avoid any sprouting ones.
• Cornstarch: Optional for a thicker glaze. A pantry staple for quick thickening with no clumping.
• Salt and black pepper: Essential seasoning. Enriches all the other flavors.

Step-by-Step Instructions

Prep the Duck:

Pat duck breasts dry thoroughly with paper towels and lightly score the skin in a crosshatch pattern to help render the fat evenly. Season both sides generously with salt and pepper so every bite is flavorful.

Render the Fat and Crisp the Skin:

Lay duck breasts skin side down into a cold dry skillet. This slow start helps the fat render slowly. Cook over medium heat for about 6 to 8 minutes until the skin is deep golden brown and crisp. Flip the breasts and cook another 3 to 5 minutes for medium rare. Let the duck rest under foil to keep it juicy.

Make the Cherry Glaze:

Pour off excess fat from the skillet but leave about a tablespoon behind. Add chopped shallot and sauté for about a minute until soft and fragrant. This soft base sets the stage for the sauce.

Simmer the Sauce:

Add the cherries, cherry preserves, red wine, balsamic vinegar, honey and fresh thyme leaves. Bring to a simmer while stirring now and then. Let this cook for 6 to 8 minutes just until the cherries are soft and the sauce is rich and slightly reduced.

Thicken the Sauce if Desired:

If you want a thicker sauce, dissolve cornstarch in two teaspoons of water and swirl it into the skillet. Stir gently and simmer just until the glaze becomes shiny and coats the back of a spoon.

Serve:

Rested duck breasts get sliced thin and fanned onto plates. Spoon the cherry glaze generously over the duck and garnish with fresh thyme or extra cherries for a special touch.

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One of my favorite moments making this dish was last summer when I found wild cherries at a farmer’s market and made the glaze from scratch. The color and smell brought the whole kitchen to life. My kids still talk about how they helped pit the cherries and how much fun it was.

Storage Tips

Leftover duck keeps well in the fridge in an airtight container for up to three days. For best results, reheat gently in a skillet to preserve the textures. If you have extra cherry glaze, store it separately and warm it softly before pouring over reheated duck.

Ingredient Substitutions

You can swap in chicken breast for duck breast but make sure to adjust the cooking time—chicken cooks a little faster. If you cannot find fresh cherries, frozen ones are an easy year round substitute and cherry preserves can stand in for fresh fruit in a pinch.

Serving Suggestions

This duck is a star when paired with simple sides like roasted baby potatoes or creamy polenta. I also love to plate it with a crisp summer salad with plenty of greens. If you want to lean into the European feel, serve with a glass of chilled Pinot Noir.

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A Little Dish History

Duck with fruit sauce is a beloved classic across many European cuisines. The French have their famous canard aux cerises while Central Europeans do something similar with sour cherries. Making your own at home bridges a bit of old world tradition with the best of summer fruit.

Common Questions

→ How do I achieve crispy duck skin?

Start the duck breasts skin side down in a cold, dry skillet and cook over medium heat. This method gently renders the fat and gives you crisp, golden skin.

→ Can I use frozen cherries?

Yes, both fresh and frozen cherries work well. Thaw frozen cherries and pat them dry before using to avoid excess liquid.

→ What wine pairs best with this dish?

Pinot Noir or Merlot complements the cherry glaze and richness of duck beautifully, enhancing the meal's flavors.

→ Is it possible to substitute chicken for duck?

Chicken breasts can be used instead of duck, though adjust the cooking time since chicken cooks faster than duck.

→ How do I thicken the cherry glaze?

Dissolve a small amount of cornstarch in water and stir into the sauce. Simmer briefly until thickened to your liking.