Duck Breasts with Cherries Recipe

Name: Duck Breasts with Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless duck breasts, about 7oz (200g) each; 1/2 tsp salt, plus more to taste; 1/2 tsp lightly crushed black peppercorns, plus more to taste; 1 tbsp butter; 1 shallot, finely chopped; 1/3 cup ruby port; 1 tbsp maple syrup; 1 whole star anise; 1 sprig of rosemary; 1/2 cup chicken stock; 2 cups pitted fresh bing cherries; Salt and freshly ground black pepper

Servings: persons

4 boneless duck breasts, about 7oz (200g) each
1/2 tsp salt, plus more to taste
1/2 tsp lightly crushed black peppercorns, plus more to taste
1 tbsp butter
1 shallot, finely chopped
1/3 cup ruby port
1 tbsp maple syrup
1 whole star anise
1 sprig of rosemary
1/2 cup chicken stock
2 cups pitted fresh bing cherries
Salt and freshly ground black pepper

1
Prepare ahead
2
The sauce can be made and refrigerated up to 2 days in advance.
3
Score the skin of each duck breast with a sharp knife.
4
Season with the salt and crushed pepper.
5
Place the duck breasts, skin-side down, in a large frying pan.
6
Cook over medium-high heat for about 8 minutes.
7
Turn and brown the other sides, about 3 minutes for medium-rare.
8
Transfer to a carving board and let stand for 5 minutes.
9
To make the sauce, melt the butter in a saucepan over medium heat.
10
Add the shallot and cook, stirring often, about 2 minutes, until softened.
11
Stir in the port, maple syrup, star anise, and rosemary, and boil for 30 seconds.
12
Add the stock and boil for about 3 minutes, or until slightly reduced.
13
Add the cherries, and cook for 2 minutes more, until heated.
14
Season with salt and pepper.
15
Slice each breast on the diagonal into thick slices and transfer each to a plate.
16
Top with the sauce and serve hot.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless duck breasts, about 7oz (200g) each, 1/2 tsp salt, plus more to taste, 1/2 tsp lightly crushed black peppercorns, plus more to taste, 1 tbsp butter, and more.

Yes, Duck Breasts with Cherries falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Breasts with Cherries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions