Sounds decadent, doesn’t it? This duck breast with cherry sauce and port wine reduction is the perfect dinner for all occasions.

Imagine a cooked-to-perfection duck breast served with a rich, flavorful Port wine sauce and cherries. The combination of flavors leaves you wanting more.

Duck breast with port and cherry sauce served in a white plate aliongside arugula salad and smashed potatoes

Sweet, tart, and super delicious. A showstopper at any dinner party with family and friends.

If you have never had or cooked with Port before, allow me to introduce you to it.

An excellent alternative to your traditional turkey if you have a small, intimate gathering during the holiday season.

I love duck, and any time I find it on a menu, there is no question that it will be my dinner. I have been making your classic duck a l’orange most of my life, and this new version is one that now i always gravitate to and my family loves.

Clean duck and sweet sauce, a true culinary experience for your senses.

In this Article

Elegant yet not complicated. This recipe looks rich and like something you would have at a restaurant, yet it is very easy to make at home. I walk you through every step.

The sauce is rich, sweet, and absolutely irresistible. The port wine combined with the cherries and black cherry preserve makes a sauce that is sweet, tart, and full of flavor. The perfect pairing for your duck.

It is perfect for a special dinner at home, whether it be a celebration or an intimate holiday meal; this dish is a true showstopper.

Giangi

Cherry Season is here.

Those little red nuggets of flavor are packed with fiber, vitamins, minerals, nutrients, and a handful of very good ingredients for us. Cherries are considered one of the healthiest fruits.

However, the best part is that they are very low in calories; therefore, do not stop yourself from indulging in them.

Enjoy them from May to August, as they have an abridged season.

I could not let the cherry season pass me by without indulging in this duck breast dish with a port-and-cherry sauce.

It’s sacrilegious to let it pass me by. I must also admit that cherries are my favorite fruits, and I adore duck; therefore, I am biased toward this sinful dish.

Duck Breast with Port and Cherry Sauce

What kind of wine is Port?

Port originates from Portugal. It is a sweet, very rich-in-flavor red wine. Mostly enjoyed as a dessert wine due to its richness.

The Port wines from Portugal should be served at room temperature. A popular way to enjoy Ruby Port in the summer, and with a meal, is on the rocks with a lemon peel.

Excellent pairing with prosciutto and cantaloupe. The two combined bring out the richness of each ingredient exponentially.

You can also pair it with rich cheese: Blue cheese or Roquefort is the perfect counterbalance.

Or simply salted or smoked nuts served alongside to nibble on while you are relaxing after a long day.

Let’s not forget desserts: chocolate or caramel.

How is Port wine different from regular wine?

Port is typically richer, sweeter, heavier, and has higher alcohol content than your normal table wine.

This is mainly due to adding distilled grape spirit to fortify the wine and halt fermentation before the sugar is converted to alcohol, resulting in an alcohol content of 19%-20%.

What are the types of port wine?

Red, white, rosé, and an aged style called Tawny Port. Although our grocery stores carry your average Port wine, you will find some very expensive and highly treasured port wines in specialty wine stores.

Most red Port wines have a berry and chocolate flavor and are slightly sweeter, and the tawny Port has caramel and nut flavors that are more the notes you will enjoy and also even sweeter.

Back to the recipe at hand, shall we?

Do not let cooking with duck and Port wine intimidate you. This recipe is relatively easy to prepare and has few steps.

A manageable level of difficulty, and the only part that requires just a bit of attention, is with scoring the skin, and I have added a tutorial video with this recipe to guide you through it. However, it is pretty simple.

To score the skin of each breast, you must first have a very sharp knife. Holding the breast with one hand and applying very light pressure with the knife to the skin, score a few lines, making sure you do not pierce the meat.

Make a crosshatch pattern. This process will release the fat, crisp the skin, and cook the meat evenly.

This is the most challenging step.

Duck Breast sliced and served with Port and Cherry Sauce

Ingredients needed to make this duck breast recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Duck breasts, Muscovy or Moulard are the two that are often found at your local grocery store. Remove any excess fat from the bottom part. When selecting your duck, ensure you choose a large breast and even thickness. I prefer larger breasts as there is more meat to enjoy after all the fat render.

Shallots always bring an amazing flavor to all sauces.

Port wine, sweet and rich in flavor, once

Cherries pitted, of course, and the sweeter the better. Select a color that is dark.

Black cherry preserve adds another layer of flavor to your cherry sauce.

Chicken stock or broth to create the sauce

Cornstarch is used to thicken your sauce. It is tasteless and preferred over flour as it will not leave an aftertaste.

Salt and black pepper: be generous when seasoning, and this is the only seasoning you will need.

Ingredients needed to create your duck breast

Cooking tips and step-by-step instructions on how to perfect this duck recipe.

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

Do pit your cherries. Although you may think to leave the pit in and take it off while eating this dish, I strongly discourage you from doing so.

A small pit can cause unnecessary harm, and it is unsafe if you have little kids around.

Bring the duck to room temperature, and meanwhile, you want to work on:

  • Finely mincing the shallots.
  • Pitting the black cherries.
  • Prepare the cornstarch with water and set it aside
  • Measure the port and chicken stock.
  • When selecting the chicken stock, purchase a sodium-free variety if available.

Once all the above preparation work is done, let’s start cooking the duck.

Per the video below, score skin with a very sharp knife. A crosshatch pattern, or 4-inch diamond pattern, which will facilitate the release of fat stored between the skin and the meat during cooking.

  • Make sure you are not going all the way through and cutting into the duck’s meaty part.
Breasts of duck trimmed and seasoned with salt.
  • Be generous when seasoning with salt and pepper on both sides of the duck breast.
  • Place the duck breast skin-side down in a cold, heavy large skillet. This process will allow fat on the side and beneath the skin to melt without burning the skin.
Searing the duck breasts skin side down for 20 minutes.
  • Leave it alone and do not touch or move for at least 5 to 7 minutes. You want to crisp the skin and leave it alone, meaning not picking it up or moving it around in the skillet; it will allow it to form a nice golden brown crust that will detach itself naturally from the skillet.
Well seared duck breasts with skin on
  • Check how much fat was rendered at the 7 – 8-minute mark. Here is when I like to remove most of the fat from the skillet and continue cooking until the skin is a deep brown and crispy.
  • Once it has cooked for 10 to 12 minutes, turn the duck breasts over and cook for another 5 to 7 minutes.
  • Remove the cooked duck breasts from the skillet and gently cover them with aluminum foil. This will allow the breast to continue cooking while keeping all the juices inside.

Making the port wine reduction.

Remove all the fat from the pan. You can reserve and use it for another cooking application if need be.

  • Add the minced shallots and stir. You want them to soften but not burn.
  • Lower the heat and pour the Port wine into the middle of the skillet. Make sure your face is farther from the skillet and that you do not have any loose clothing. Any time you cook with alcohol, take extra precautions. By placing the port in the middle of the skillet, the risk of a fire from splatter is lower.
  • Deglaze with a small spatula, then reduce; you only have a small shadow of the port in your skillet.
  • Add the pitted cherries, cherry preserve, and chicken stock. Boil to reduce.
  • Use cornstarch only if your sauce is too thin. Add it to the sauce and let it thicken for a few minutes.
Duck breast with cherry sauce sliced and on a white plate

Giangi’s Pro Tips

  • It is important to create a crosshatch pattern, or a 4-inch diamond pattern, to facilitate the release of fat stored between the skin and the meat during cooking.
  • When selecting your duck, ensure it has large breasts and an even thickness.

How to serve this duck breast recipe and what dishes to enjoy alongside

You are all done and ready to enjoy it. Slice the breasts against the grain and diagonally on a cutting board with divots to preserve the juices from running onto your table. Spoon the cherry sauce over it and serve immediately.

Potatoes are the best companions as they will help you enjoy the sauce. Smashed potatoes or roasted rosemary potatoes.

As for vegetables, I am a purist; therefore, we always have a simple butter lettuce salad with vinaigrette, or we substitute butter lettuce for arugula with a honey-lemon vinaigrette.

Enjoy your duck served nice and warm.

Sliced Duck Breast with Port and Cherry Sauce

Substitution

  • The only substitution for this dish is the cherry preserve which may not be available in your local store. I have enclosed a link below to purchase it for your convenience.
  • However, strawberry jam can be used instead. The sweetness, flavor, and consistency are similar.

Storing and Reheating

Store: once your duck is fully cooled, place it in an airtight container in the refrigerator for up to 3 days. Do store the sauce the same way, but separately.

Reheat: Heat the sauce in a small saucepan over medium heat. Add more broth if needed. For the duck, place it in a skillet with a knob of butter and a tablespoon of water, then reheat it over the stove for a few minutes. It can also be reheated in the oven.

Frequently Asked Questions

What is the best sauce to serve with duck breasts?

The classic choices are this recipe, cherry port wine reduction, the traditional orange sauce, or a quick honey-balsamic pan glaze.

Is it better to cook duck breast in a pan or an oven?

Start in a pan on the stove to sear, allowing all the fat to render. Once that is done, finish in the oven for the last cooking steps.

What sauce usually comes with duck?

It all depends of the cuisine. The most common preparation is the sweet-and-savory hoisin sauce or plum sauce for Asian cooking. Bright orange sauce for classic French dishes

If you enjoy this dish of duck breast with Port and cherry sauce, check out these flavorful recipes:

Cauliflower With Olives and Cherry Tomatoes

Linguine with Spring Tomato Sauce

Parsley Sauce

A plate with duck and cherry sauce with port wine reduction, potatoes and salad.

VIDEO: COOK ALONG WITH ME

Duck Breast with Cherry Sauce and Port Wine Reduction

4.96 from 24 votes
Duck Breast with Port and Cherry Sauce
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Giangi Townsend
Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves you wanting more.
Print Pin

Ingredients 

  • 2 pounds duck breasts, Muscovy or Moulard – halved,
  • 3 shallots, finely minced
  • 1 cup port
  • 2 cups cherries, pitted
  • 2 tablespoons black cherry preserve
  • ¼ cup chicken stock
  • ½ teaspoon cornstarch arrowroot
  • salt and pepper

Instructions

  • Using a sharp knife, score the fat covering each breast in a crosshatch pattern at about ½-inch intervals. Make sure that you go all the way through the fat but without cutting into the flesh. Salt and pepper generously the breasts on both sides.
  • Place the skin down in a heavy skillet and place over a gentle heat, and cook until most of the fat is rendered and the skin is deeply browned and crispy, 10 to 12 minutes.
    Turn the breast to the other side and raise the heat to medium-high and cook for another 5 to 7 minutes.
  • Remove the breast from the pan and place it in dish. Cover with aluminum foil.
  • Pour off most of the fat from the pan (the original pan that the breast was cooked in and reserve the poured-off fat for another use).
  • Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes.
  • Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced and the pan is quite dry.
  • Add the cherries, cherry preserve, and chicken stock.
  • Bring back to a boil and boil until reduced by more than half and the sauce is syrupy. If you prefer thicker sauce, add the cornstarch mixture and boil for a few minutes longer.
  • Slice the breast against the grain and diagonally. Spoon the cherry sauce over the duck. Serve immediately

Notes

  • It is important to create a crosshatch pattern, or a 4-inch diamond pattern, to facilitate the release of fat stored between the skin and the meat during cooking.
  • When selecting your duck, ensure it has large breasts and an even thickness.

Nutrition

Calories: 424kcal | Carbohydrates: 20g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 175mg | Sodium: 156mg | Potassium: 832mg | Fiber: 1g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 19mg | Calcium: 21mg | Iron: 11mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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