Duck Breasts with Cherry Balsamic Sauce


Fruit-based sauces are often paired with game meats to temper their assertive flavor. Here fresh cherries are cooked with Cherry Balsamic Vinegar in a sumptuous, not-too-sweet sauce that complements the richness of the duck.
Demi-glace, a concentrated stock reduction, is added to the sauce to impart body and to mellow the fruit and vinegar combination. If demi-glace isn't available in your area, simply start with 1 cup of stock and slowly reduce it to 1/3 cup over low heat.


1 cup cherry juice
1/3 cup Cherry Balsamic Vinegar
2 teaspoons Sugar
1 cup cherries (stemmed and pitted)
1 tablespoon finely minced shallot
1/3 cup duck or chicken demi-glace
1 tablespoon unsalted butter
  Sea salt
  Freshly ground black pepper
4 boneless duck breast halves (6 to 8 ounces each, skin lightly scored in a cross-hatch patter)


1 cup good-quality balsamic vinegar
2 cups fresh cherries (washed and stemmed)


Combine the cherry juice, vinegar, and sugar in a small saucepan and bring to a boil over high heat. Add the cherries and cook until they soften but still hold their shape, about 5 minutes. Transfer the cherries to a bowl with a slotted spoon and set aside.

Return the pan to the heat and add the shallot to the liquid. Cook over medium heat until the liquid is reduced to 1/2 cup, 5 to 10 minutes. Add the stock and cook 1 minute. Set aside at room temperature while you cook the duck breasts. Alternatively, the sauce may be refrigerated at this stage for up to 2 days before finishing.

Season the duck breasts with salt and pepper. Heat a large skillet over medium heat until hot. Arrange the breasts in the pan, skin side down, so that the pieces don't touch. Cook until the duck skin turns deep golden brown, about 15 minutes, pouring off any fat as it accumulates. Turn the breasts over and cook until the duck is medium-rare to medium, about 5 minutes. Transfer the duck to a cutting board and let the meat rest for 5 minutes.

Pour off any fat from the skillet, add the balsamic cherry sauce, and bring to a boil. Remove the pan from the heat and whisk in the butter. Season to taste with salt and pepper.

Thinly slice the duck breasts on the diagonal and divide among 4 warm plates. Nap each serving with some of the hot cherry sauce and serve immediately.



Place the vinegar in a small saucepan and bring to the start of a boil over medium heat.

Place the cherries in a bowl and pour the hot vinegar over the fruit. Let the mixture cool at room temperature.

Using a potato masher, lightly crush the cherries to release their juice. Transfer the mixture to a container, seal tightly, and refrigerate for at least a week, preferably 2 weeks, to allow the flavor to develop.

Before using, strain the vinegar and discard the cherries and pits. Store in the refrigerator indefinitely in a sealed container.


Subscribe to Comments for "Duck Breasts with Cherry Balsamic Sauce"