Seared Duck Breast with Red Wine and Cherries

Tender seared duck breast with golden skin, served with a glossy cherry and red wine sauce. This elegant yet simple recipe takes under an hour and pairs beautifully with seasonal pumpkin side dishes. A perfect autumn main that balances richness with fresh, vibrant fruit flavours.

Course dinner, Main Course

Cuisine British, European

Keyword duck, Sweet, wine, Winter

Prep Time 10

Cook Time 15

Servings Servings

Calories 420

Author Spooning & Forking

Ingredients

4 Duck breasts about 200g each
1 tsp Sea salt
½ tsp Black pepper freshly ground
150 ml red wine Pinot Noir works fine
200 g Cherries fresh or frozen, pitted
2 tbsp Balsamic vinegar
1 tbsp Honey runny
1 tsp Cornflour mixed with 2 tsp water
1 sprig Fresh thyme
1 tbsp Butter unsalted

Instructions

begin by patting the duck breasts dry with kitchen paper, then scoring the skin in a crisscross pattern, being careful not to cut into the meat. This helps render the fat and ensures the skin crisps properly. Season both sides with salt and pepper.
place the duck breasts skin-side down in a cold frying pan, then set it over medium heat. Starting in a cold pan allows the fat to render slowly, giving me beautifully crisp skin without burning. Let the duck cook undisturbed for around 7–8 minutes, pouring off excess fat as needed, until the skin is golden and crisp. Then flip and cook the flesh side for 2–3 minutes more.
For medium-rare, I like to transfer the duck breasts to a 180°C oven for 5 minutes. If you prefer medium, give it 7–8 minutes. I rest the duck on a warm plate, loosely covered with foil, while I make the sauce.
In the same pan, add the red wine, cherries, balsamic vinegar, honey, thyme, and a little of the rendered duck fat. Let it bubble until the cherries soften and the liquid reduces by about half. Stir in the cornflour mixture to thicken slightly, then finish with a knob of butter for gloss. The sauce should coat the back of a spoon and taste balanced between tart, sweet, and savoury.
To serve, I slice the duck breasts thinly and spoon the cherry sauce over the top.

Notes

For the best results, get the duck out of the fridge about 1 hour before cooking to let it come up to room temperature. This makes sure your duck will be cooked perfectly.

Nutrition