Duck with a Quick and Easy Cherry Sauce

If you want a very easy, quick but indulgent dinner then look no further! love this as a treat quick dinner. Crispy skin, gorgeous duck and a tart but sweet sauce. Cherries are in season just now but I use frozen cherries at other times of the year if fresh ones are not available.

Ingredients: For 2 people

  • 2 duck breasts
  • Salt and pepper

For the cherry sauce:

  • 1 small glass of red wine (approximately 150 ml)
  • 2 tablespoons of cherry jam (redcurrant jelly or blackberry jelly work well as a substitute)
  • A handful of fresh (or frozen if not in season) cherries
  • A splash of red wine vinegar may be required to balance out the flavour sauce if too sweet.

Method:

1. Preheat the oven to 180 C, and make sure as always when cooking meat, that it is at room temperature before cooking as it will otherwise be at greater risk of being tough.

2. Make the cherry sauce: combine the red wine and jam in a pan and simmer without a lid for 10 minutes. You can do this in advance and switch it off at this stage until nearly ready to serve.

3. Immediately prior to cooking, pat the duck breasts dry and season both sides with salt and pepper. Place them skin side down in a cold non stick frying pan without oil. Heat the pan to a medium to medium high heat and cook the breasts skin side down for approximately 8-10 minutes until the skin crisps up. Keep removing any rendered fat out of the pan as the breasts cook so the skin gets the chance to crisp up. Once the skin is golden and crisp, turn the breasts over to meat side down and cook for a further 2-3 minutes. Place in the pre-heated oven for 7-10 minutes while you heat and adjust the cherry sauce. I like my duck quite pink in the middle as it is lovely and tender that way – you may want to leave it in another 5 minutes or so if you prefer it less pink. Leave to rest out of the oven for 3-5 minutes prior to serving up.

4. While the duck is in the oven add the cherries to the pan and simmer until softened. taste the sauce – it may need adjusting with extra jam if too tart or a very small splash of vinegar if too sweet.

5. Serve the rested duck along with the sauce on the side – I like having mine aongside boiled new potatoes and some green veg on the side.

Hope you enjoy this! Leave me a comment if you give them a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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