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Roasted duck breast with cherry sauce

Duck Breast with Berry Sauce

4.5 from 4 votes
Duck breasts are pan seared, roasted in the oven until perfection and served with a generous pouring of sweet and tart berry sauce made with cherries and cranberry juice.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Equipment

  • 1 small or medium sauce pan
  • 1 large pan
  • 1 over tray

Ingredients
  

For the duck:

  • 2 large duck breasts
  • 4 garlic cloves bruised (optional)
  • 1 tsp salt
  • 1 tsp pepper

For the sauce:

  • 150 g pitted sweet cherries
  • 1 tbsp sugar
  • 2 sprigs of thyme
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg optional
  • 2 tbsp balsamic vinegar
  • 1/3 tsp rock salt
  • 330 ml cranberry juice
  • 1 tsp cornstarch
  • 1/2 lemon juice of (to taste)
  • 1/3 tsp ground sumac optional

For the onions/dressing:

  • 1 tbsp berry sauce
  • 1 tbsp red vinegar
  • 1 tbsp olive oil

Instructions
 

To make the sauce:

  • Stir 1 tsp of cornstarch into 330ml cranberry juice and mix well to combine.
  • Add pitted cherries into a small hot sauce pan, add sugar, ground spices, 1 tbsp water and thyme sprigs. Bring to boil and stir to dissolve the sugar.
  • Pour in the cranberry juice and stir well.
  • Add the vinegar and salt, lower the heat and simmer for 3-4 minutes until the sauce thickens.
  • Taste and adjust for acidity by adding lemon juice.
  • If you want the sauce to be more tart, stir 1/3 tsp of ground sumac.
  • If the sauce is too thick, add a splash of cranberry juice or water.

To make the duck:

  • Preheat the oven to 190C.
  • Make cuts in the duck’s skin and rub with salt and pepper.
  • Sear the breasts skin side down (no oil needed). Turn around, add garlic cloves and fry for another minute or two.
  • Transfer to an oven tray skin side up and roast for 12-15 minutes for medium (it should be slightly pink inside).
  • Allow to rest for a few minutes, then slice, arrange on a plate and pour the sauce over.

For the salad dressing:

  • Mix together 1 tbsp each sauce, olive oil and red vinegar. Use the mixture to marinate the onions, then pour over a salad bowl with mixed greens, cherries and cherry tomatoes.

Notes

  • If you want a lighter meal, you can mix duck slices with the salad and toss with a couple of tablespoons of the dressing (sauce, olive oil and red vinegar in equal parts).