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Black Pepper Crusted Duck Breast with Cherry Reduction Sauce

Black Pepper Crusted Duck Breast with Cherry Reduction Sauce
Recipe Date:
January 22, 2021
Serving Size:
Cook Time:
Imperial (US)
  • 2 5 - 6 oz Duck Breasts
  • 2 tbsps Coarsely Ground Black Pepper
  • 2 tsps Olive Oil
  • 2 Shallots
  • 1 cup Black Cherry Juice
  • 1 cup Halved Pitted Cherries, dark and sweet, such as Bing Cherries

For Sauce:

  • Sauté diced shallots in 1 tbsp olive oil until soft and translucent, about 3 minutes.
  • Add cherry juice and bring to boil. Reduce heat to low and simmer for 4-5 minutes, stirring occasionally.  Reduce by 1/2.
  • Add the halved cherries and simmer one additional minute.  Set aside.

For Duck:

  • Preheat oven to 500° F.
  • Using a sharp paring knife, score the duck breasts in a diamond shaped pattern.  Make sure not to cut all the way through. Drizzle one tsp olive oil over duck and rub with black pepper.
  • Place the duck skin side down, in a room temperature cast iron pan. Bake for ten minutes.
  • Remove from oven and let duck rest for 5 minutes.
  • Return duck to oven and heat for one more minute.
  • Slice at an angle, starting from short side.
  • Plate duck and spoon cheery reduction over the top.

*Best enjoyed with Étranger by Andrew Murray Vineyards.


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