Cherry-Glazed Duck Breast (Printable Version)

Succulent duck breast paired with cherry glaze, combining sweet and savory for an elegant main course.

# What You'll Need:

→ Meats

01 - 4 boneless duck breasts (about 180 g each), skin on

→ Cherry Glaze

02 - 1 cup (150 g) fresh or frozen cherries, pitted and halved
03 - 2 tbsp cherry preserves or jam
04 - 1/2 cup (120 ml) dry red wine
05 - 1 tbsp balsamic vinegar
06 - 2 tsp honey
07 - 1 tsp fresh thyme leaves
08 - 1 small shallot, finely chopped
09 - 1 tsp cornstarch (optional, for thickening)
10 - Salt and black pepper, to taste

→ Garnish (optional)

11 - Fresh thyme sprigs
12 - Extra cherries, halved

# Steps to Follow:

01 - Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
02 - Place the duck breasts, skin side down, in a cold, dry skillet. Turn the heat to medium and cook for 6–8 minutes until the skin is golden and crisp. Flip and cook for another 3–5 minutes for medium-rare, or longer to desired doneness. Remove to a plate, cover loosely, and let rest.
03 - Discard excess fat from the skillet, leaving about 1 tablespoon. Add the chopped shallot and sauté for 1 minute.
04 - Add cherries, cherry preserves, red wine, balsamic vinegar, honey, and thyme. Simmer over medium heat for 6–8 minutes, stirring occasionally, until cherries are soft and sauce is slightly reduced.
05 - If a thicker sauce is desired, dissolve cornstarch in 2 teaspoons of water and stir into the sauce. Simmer for 1–2 minutes until thickened.
06 - Slice the rested duck breasts and arrange on plates. Spoon the warm cherry glaze over the top. Garnish with thyme sprigs and extra cherries if desired.

# Additional Tips::

01 -
  • Uses fresh or frozen cherries for ease all year
  • No special equipment needed
  • Ready in under an hour including prep
  • Elegant enough for guests but simple enough for weeknights
02 -
  • Ducks naturally have more fat which is perfect for getting crisp skin.
  • Cherries help cut the richness of the duck with a sweet tart note.
  • This dish is gluten free and fits many different diets.
03 -
  • Start duck skin down in a cold pan for super crisp skin every time.
  • Let the duck rest before slicing to keep it juicy.
  • Simmer the sauce just until it glistens and coats the spoon for perfect consistency.

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