Photography: Randy Mayor; Styling: Melanie J. Clarke
4 servings (serving size: 1 duck breast half and 1/3 cup sauce)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Belladonna714's Review

August 27, 2012

RED4BLUES's Review

November 15, 2010
Why no one has tried this is beyond me. This recipe was excellent! We reduced the sauce by at least 50% to 65% and well worth the additional time. Wow - a healthy way to enjoy duck, and the cherry brandy and shallots were fabulous.