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Seared Duck Breast with Cherries and Port Sauce

Seared Duck Breast with Cherries and Port Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant pan-seared duck breast with a rich cherry and Port sauce is a sophisticated choice for a weekend dinner party or a romantic evening at home. The gamey depth of the duck is perfectly balanced by the tart sweetness of fresh red cherries and the honeyed notes of a Port reduction. Scoring the skin and rendering the fat ensures a beautifully crisp finish, while the resting period guarantees the meat remains succulent and tender.

As a dairy-free main course, this dish relies on high-quality ingredients and classic French techniques to deliver a restaurant-standard experience. The glossy sauce provides a luxurious coating for the sliced breast, making it a wonderful centrepiece when served alongside fondant potatoes or steamed seasonal greens. For the perfect pairing, enjoy this dish with a glass of medium-bodied Rioja to complement the dark fruit flavours.

Ingredients for Seared Duck Breast with Cherries and Port Sauce

2 5-to 170g duck breast halves or one 12-to 450g duck breast half
2 tablespoons (1/4 stick) chilled butter, divided
60g finely chopped shallot (about 1 large)
120ml lågsalt kycklingbuljong
8 halved pitted sweet red cherries, fresh or frozen, thawed
2 tablespoons tawny Port
1 tablespoon orange blossom honey

How to make Seared Duck Breast with Cherries and Port Sauce

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavours and smoky notes.

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