Seared Duck Breasts with Sour Cherry Sauce

Prep Time

12 Minutes

Cook Time

28 Minutes


Serves 4


Most ingredients are available in Antonio’s Market!


For the Sauce-

1 cup Veal Stock (we recommend homemade)
1 tbsp Butter, Unsalted, Cold
2 tbsp Granulated Sugar
2 tbsp Red Wine Vinegar
2 tsp Cornstarch
1 tbsp Water
1 1/2 cups Fresh or Frozen Sour Cherries (no need to pit them)
Salt and Freshly Ground Black Pepper, To Taste

For the Duck Breasts-

2 ea Large (about 1 lb each) Moulard Duck Breasts (also called Magrets)
Salt and Freshly Ground Black Pepper, To Taste

Method of Preparation

1. For the sauce- put the vinegar and sugar in a 1 quart saucepan and bring to a boil.
2. Stir until sugar dissolves.
3. Cook mixture until it begins to caramelize and turn a deep amber color.
4. Immediately add the veal stock.
5. Bring to a boil.
6. Add the whole sour cherries and simmer for about 15 minutes, until the cherries are soft.
7. Strain the sauce into another saucepan; pressing hard on the solids so only the pips are left.
8. Bring back to a boil and slightly reduce the sauce to intensify the flavor.
9. Stir together the cornstarch and water.
10. Whisk into the boiling sauce for 1 minute to thicken.
11. Just before serving, reheat the sauce and whisk in the butter.
12. For the duck breasts- preheat the oven to 350 degrees F.
13. Put the breasts, skin side down, on a cutting board and trim away the excess fat and skin.
14. Score through the skin and partially through the fat in a 1/2inch crosshatch pattern.
15. Pat dry and season with salt and pepper.
16. Put the duck breasts, skin side down, in an unheated, heavy, oven-proof skillet.
17. Turn the heat to medium and cook the breasts for 8 minutes, the skin should be golden brown.
18. Pour off the fat from the skillet.
19. Turn the breasts over and transfer the skillet to the oven.
20. Cook for 8 to 10 minutes for medium rare.
21. Transfer to a cutting board and allow the breasts to rest for 5 minutes before slicing.
22. Slice the duck in 1/4inch thick slices and serve with the sauce over top.

Recipe Source

Mosaic Magazine, Morgan Stanley