food for thought

by michelle

duck breast with sour cherry sauce

with one comment

This simple recipe uses only one pan and is a quick and easy way to impress.


First dry the duck breasts with a paper towel and season them with salt and pepper. Place them skin-side down in a cold pan then turn the heat to medium and cook for 6-8 minutes until golden brown, pouring off any excess fat during the cooking. When the skin is quite crisp, turn the duck breasts over and add 1-2 finely diced red shallots and some fresh sage leaves. When the shallots begin to soften add red wine vinegar and balsamic vinegar (perhaps 1-2 tablespoons of each), morello cherries from a jar with some of their liquid and salt and pepper to taste. Heat through and allow the sauce to thicken a little, adjusting the balance of sour and sweet with the cherry juice and vinegar to taste. While the sauce is cooking don’t forget to check your duck breasts. Prod the duck and compare it to different parts of your face. If it feels like your cheek it’s rare, your chin medium and your forehead well done. If the duck cooks to your liking before the sauce is ready, remove to a plate and allow to rest. I served mine with steamed kipfler potatoes (from our garden) and a green salad.


Written by michelle picker

May 19, 2015 at 6:04 am

One Response

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  1. Mmm, looks delicious!

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