Duck Breast With Cherry Pepper Sauce


  • 1 can Oregon Fruit Products Red Tart Cherries, undrained
  • 1 tbsp Olive Oil
  • 2, 12 oz Packages Boneless Whole Duck Breast, thawed, skinned, and cut in half
  • 1/2 tsp Salt
  • 1 tsp freshly ground Black Pepper, divided
  • 1 tbsp minced Shallots
  • 1/2 cup dried Tart Cherries
  • 1/2 cup Ruby Port or other sweet Red Wine
  • 1/2 Less-Sodium Beef Broth
  • 2 tbsp Honey
  • 1 tsp Chopped Fresh Thyme
  • 1/2 tsp Balsamic Vinegar
  • 2 tsp Butter


  1. Drain Oregon Tart Red Cherries through a sieve over a bowl.
  2. Place 1/2 cup cherries and 1/4 cup cherry liquid in a blender, reserved the remaining canned cherries and cherry liquid for another use.
  3. Process cherry mixture until smooth.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Sprinkle duck with salt and 1/4 teaspoon of pepper. Add duck to pan.
  6. Cook 5 minutes each side or until desired degree of doneness. Remove from pan, keep warm.
  7. Add shallots to pan, saute 1 minute.
  8. Stir in 3/4 teaspoons of pepper and next 6 ingredients (through vinegar). Cook 2 minutes.
  9. Remove from heat, add pureed cherry mixture and butter, stirring until butter melts.
  10. Slice duck, serve with sauce
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