Duck Breast with Double-Cherry Sauce

Photography: Randy Mayor; Styling: Melanie J. Clarke

Keep the duck warm by tenting it with foil after you remove it from the pan. If you can plan a day ahead, thaw the cherries in the refrigerator. You can also thaw them under warm running water while the duck cooks. Serve with rice pilaf.

Yield: 4 servings (serving size: 1 duck breast half and 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 24%
  • Fat: 9.9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 30.2g
  • Carbohydrate: 36.4g
  • Fiber: 6.1g
  • Cholesterol: 109mg
  • Iron: 8.1mg
  • Sodium: 381mg
  • Calcium: 45mg


  • 2 teaspoons vegetable oil
  • 4 (5-ounce) boneless duck breast halves, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 cup finely chopped shallots
  • 1/4 cup black cherry preserves
  • 2 tablespoons brandy
  • 1 (16-ounce) bag frozen pitted dark sweet cherries, thawed


  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle duck with 1/4 teaspoon salt. Add duck to pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness. Remove from pan; keep warm.
  2. Add shallots to pan, and sauté 1 minute. Add 1/4 teaspoon salt, preserves, brandy, and cherries, and cook 2 minutes or until slightly thick.
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