4 servings (serving size: 1 duck breast half and 2 tablespoons sauce)

We used pinot noir for the red wine in the sauce. Substitute beef broth for an alcohol-free version. Use sweetened dried cranberries instead of cherries, if desired. Total time: 25 minutes.

How to Make It

Step 1

Combine first 6 ingredients, and set aside.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of duck with salt and pepper. Add duck to pan, and cook 3 minutes on each side or until a thermometer inserted into thickest portion registers 170°. Place duck on a cutting board; cover with foil.

Step 3

Add cherry mixture to pan; cook over medium-low heat 5 minutes. Remove from heat. Cut duck into thin slices; spoon cherry mixture over duck. Garnish with rosemary sprigs, if desired.

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Ratings & Reviews

paladineh's Review

February 19, 2012

Capellla's Review

January 04, 2010
This was great! My boyfriend went duck hunting for the first time, and we chose this recipe to feature his catches. We followed the advice of a previous reviewer and used 1tbs vinegar, and 1tbs raspberry jam. It was amazing! Pan frying the duck with the bones still in it proved a bit challenging but we managed. I served it with roasted potatoes with garlic rosemary and olive oil. Delicious!

LeAndra's Review

October 05, 2009
I work on a guest ranch and had a group of people who requested "upscale" food. I made this and received RAVE reviews from the Chicagoans. I would definitely make again! Just keep the sauce separate from the duck for leftovers, it gets too strong.

cheflisa's Review

May 02, 2009
I thought there was too much vinegar in the sauce. Next time I make this (and I will), I'm putting 1 TBS vinegar and 1 TBS raspberry jam. I did not cook the breasts to 170 (yuck - way too done). I cooked them rare. Duck should be cooked like red meat not like chicken.