Roast Duck Breast with Dried Cherry Sauce

Roast Duck Breast with Dried Cherry Sauce

Printer Friendly Recipe

Recipe by Stephen Pavy

Serves 8

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Freestone Vineyards Pinot Noir

4 lbs. Duck breasts (at room temperature)
  Salt and freshly ground black pepper to taste
1 Tbsp. Olive oil
3 Tbsp. Canola oil
1 cup Dried cherries
1 cup Red wine reduction (see recipe below)


Combine dried cherries and red wine reduction in pan and bring to simmer on stove.
Simmer for 15 minutes.
Sauce may be made ahead and sauce warmed just before serving.

Score the skin of each breast with a sharp knife .
Sprinkle salt and pepper over both sides of each breast.

Heat olive and canola oils in large oven proof pan (I use cast iron for this) over medium heat until oil is shimmering and beginning to smoke.
Place duck breasts in pan. Do not crowd them in the pan; you may have to do them in batches, depending on the size of your pan. Place the breasts fat side down and cook for 5 minutes. The fat will start to run from the duck.
Turn breasts over and transfer pan to oven .
Roast for 8 minutes (longer if you want to have duck be more well done - the stated recipe times results in medium rare slices).  
Remove duck from the pan and allow it to rest for 5 minutes.
Spoon sauce into a warm platter with high rim .
Slice duck breast and array slices on top of sauce.

Red wine reduction

Makes 2 cups

1 large Onion, chopped
2 small Celery ribs, chopped
2 medium Carrots, chopped
3 Garlic cloves, chopped
1 1/2 Tbsp. Olive oil
2 bottles Red wine
1/2 tsp. Salt, plus more to taste
1/2 tsp. Freshly ground pepper, plus more to taste


Sauté all vegetables in olive oil in heavy sauce pan or kettle over moderately high heat, stirring until onions are golden (about 10 minutes).
Add wine and simmer, stirring occasionally, until mixture is reduced to 1 quart (about 1 hour).
Strain through a sieve, discarding solids.
Add 1/2 tsp. salt and 1/2 tsp. pepper.
Simmer liquid until reduced to 2 cups.
Adjust salt and pepper to taste.