Duck Breast with Cherry Port Reduction
Duck breast is a luxurious dish that brings an air of sophistication to any dinner table, but what makes it truly unforgettable is the cherry port reduction. The richness of the duck pairs perfectly with the tangy, sweet, and slightly boozy cherry sauce, creating a dish that’s both elegant and comforting.
When I first made this recipe, it was for a special occasion, and my family was blown away by the flavors. It’s a dish that feels like it came from a high-end restaurant, yet it’s surprisingly approachable to make at home. Whether you’re hosting guests or treating yourself to a fancy dinner, this dish is guaranteed to impress.
Questions I Often Get Asked About This Recipe
Q: Can I use frozen cherries?
A: Absolutely! Frozen cherries work beautifully for the reduction. Just make sure to thaw them slightly before use.
Q: What’s the best way to get crispy duck skin?
A: Score the skin in a crisscross pattern without cutting into the meat and cook it over medium heat, skin-side down, until it renders its fat and becomes golden brown.
Q: Can I substitute port wine?
A: Yes! If port isn’t available, use a sweet red wine like sherry or marsala.
Q: What side dishes pair well with this recipe?
A: Creamy mashed potatoes, roasted Brussels sprouts, or wild rice pilaf make excellent sides for this dish.
Q: Can this be made ahead of time?
A: The cherry port reduction can be prepared ahead and reheated, but the duck breast is best cooked fresh for optimal texture.
What You Need to Make Duck Breast with Cherry Port Reduction
For the Duck Breast:
- 4 duck breasts, skin-on
- Salt and pepper, to taste
For the Cherry Port Reduction:
- 1 cup pitted cherries (fresh or frozen)
- 1/2 cup port wine
- 1/4 cup chicken or beef stock
- 2 tablespoons honey or brown sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
How to Make Duck Breast with Cherry Port Reduction
Step 1: Prepare and Cook the Duck Breast
- Pat the duck breasts dry with paper towels and score the skin in a crisscross pattern, being careful not to cut into the meat.
- Season generously with salt and pepper on both sides.
- Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes, allowing the fat to render and the skin to crisp.
- Flip the breasts and cook for another 4-5 minutes for medium-rare, or longer for desired doneness. Transfer to a plate to rest.
Step 2: Make the Cherry Port Reduction
- In the same skillet, drain excess fat, leaving about a tablespoon behind. Add the cherries and port wine, scraping up any browned bits from the pan.
- Stir in the chicken stock, honey, and balsamic vinegar. Simmer for 10-12 minutes, letting the liquid reduce and thicken.
- If a thicker sauce is desired, stir in the cornstarch slurry and cook for 1-2 more minutes.
Step 3: Serve
- Slice the duck breasts thinly and arrange them on plates. Drizzle generously with the cherry port reduction and serve immediately.
Tips for Perfect Duck Breast with Cherry Port Reduction
- Render the Fat Properly: Patience is key! Let the skin crisp slowly to ensure a golden crust and tender meat.
- Use High-Quality Port: The port wine is the star of the reduction, so choose one with a rich, full flavor.
- Balance the Sauce: Adjust the sweetness and acidity of the reduction to your taste by adding more honey or balsamic vinegar.
- Rest the Duck: Allow the duck to rest for 5-10 minutes after cooking to lock in the juices.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This dish was incredible! The cherry port reduction was so flavorful and paired beautifully with the duck.” – Stephanie
⭐️⭐️⭐️⭐️⭐️ “I made this for date night, and it was a hit. The recipe was easy to follow, and the results were restaurant-quality!” – James
⭐️⭐️⭐️⭐️⭐️ “I used frozen cherries and marsala wine, and it still turned out amazing. Highly recommend!” – Laura
⭐️⭐️⭐️⭐️⭐️ “The duck skin was perfectly crispy, and the sauce was divine. This is a keeper!” – Michael
⭐️⭐️⭐️⭐️ “I paired it with mashed potatoes and roasted carrots—an absolutely stunning meal!” – Rachel
Printable Recipe
Duck Breast with Cherry Port Reduction
Impress your guests with this Duck Breast with Cherry Port Reduction. Crispy-skinned duck breast paired with a tangy-sweet cherry sauce is an elegant dish that’s easy to make at home.
Ingredients
- For the Duck Breast:
- 4 duck breasts, skin-on
- Salt and pepper, to taste
- For the Cherry Port Reduction:
- 1 cup pitted cherries (fresh or frozen)
- 1/2 cup port wine
- 1/4 cup chicken or beef stock
- 2 tablespoons honey or brown sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
Instructions
Step 1: Prepare and Cook the Duck Breast
- Pat the duck breasts dry with paper towels and score the skin in a crisscross pattern, being careful not to cut into the meat.
- Season generously with salt and pepper on both sides.
- Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes, allowing the fat to render and the skin to crisp.
- Flip the breasts and cook for another 4-5 minutes for medium-rare, or longer for desired doneness. Transfer to a plate to rest.
Step 2: Make the Cherry Port Reduction
- In the same skillet, drain excess fat, leaving about a tablespoon behind. Add the cherries and port wine, scraping up any browned bits from the pan.
- Stir in the chicken stock, honey, and balsamic vinegar. Simmer for 10-12 minutes, letting the liquid reduce and thicken.
- If a thicker sauce is desired, stir in the cornstarch slurry and cook for 1-2 more minutes.
Step 3: Serve
- Slice the duck breasts thinly and arrange them on plates. Drizzle generously with the cherry port reduction and serve immediately.
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If You Enjoyed This Recipe, Please Share!
This Duck Breast with Cherry Port Reduction is a true showstopper, and I’d love for more people to enjoy it! Share this recipe with your friends and family on Pinterest, Facebook, or Instagram, and help spread the love for elegant yet simple home cooking. Don’t forget to tag me when you make this dish—I can’t wait to see how yours turns out!
