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Duck Breasts with Citrus Port Cherry Sauce Recipe

Duck Breasts with Citrus Port Cherry Sauce

Claire Robinson

Recipe courtesy Claire Robinson

Show: 5 Ingredient FixEpisode: French Bistro at Home

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on February 25, 2012

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    Superb recipe! Delicious, loved the sauce. Used jarred black cherries with kirsh as local supermarket did not have frozen. Will be using this one again!

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  • on February 15, 2012

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    Absolutely loved the sauce!!! My hubby doesn't care for too much orange flavor in sauces, so I added a little more port to cut that down. I used frozen sweet black cherries & let them soak in the port/orange mixture for a couple of hours to meld the flavors. We don't care for duck so I served over pork medallions & it was fabulous!!! Next time I'll brown the pork tenderloin & then pour the sauce over while finishing off in the oven. The sauce makes any meal very elegant with it's rich color & sweet/citrus flavors. It made my Valentine's dinner very elegant. Thanks again Claire -- you totally rocked my "cherry" themed dinner last night!

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  • on January 14, 2012

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    This is the first time I've made duck breast, and I'm relieved to know that it's not hard to do. The only changes I made was to use cherry preserves, instead of the whole cherries. I found that the ideal temperature to serve duck is between 125F (rare and 130F (med-rare. I prefer mine slightly pink. After some debate, I skipped the step of baking it. I'm glad that I did. When I inserted an instant thermometer, the duck was at 125F so I just let it rest, loosely covered with foil, and they duck tuned out perfectly. As for the sauce, it was simple to make but I did one extra step (I love making pan sauces. I added 2 pats of unsalted butter, off heat, and whisked it into the sauce. I find that this gives the sauce a velvety texture and bumps up the flavor (and fat calories. Duck is a treat, so I say enjoy!

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  • on January 12, 2012

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    Awesome, easy to prepare recipe. I used fresh cherries that I pitted and sliced. Our guests were amazed. Two one pound duck breasts serve six to seven guests.

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  • on November 12, 2011

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    This was the first time I cooked duck and I was a little scared, but the recipe turned out great. The local supermarket didn't have frozen cherries so I choose frozen blackberries, the sauce turned out amazing, I could have drank the sauce and most of the family enjoyed it as well. One person thought the taste of sherry was a little overpowering, so if in doubt start with less and more to taste.

    Be sure to check the duck, I purchased frozen duck and didn't realized they had added sodium, so our duck was very salty, but aside from that everything else was good. It seared great and was tender and juicy. Will definitely do this one again.

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  • on August 21, 2011

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    We don't have any duck available at our supermarket so I substituted a porterhouse steak instead and it was fantastic. Next time, I'll try to find duck at a specialty store.

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  • on August 19, 2011

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    I don't care for port. Is there a good substitute?

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  • on May 29, 2011

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    Wonderfully easy recipe. Came out perfect on my first try and I'd never cooked duck before. One of those recipes that when you see it on TV you think it can't be that easy but when you try it yourself, you're surprised to find out that it is. Skin came out crispy and duck was moist, and flavorful. Got complements from my whole family. Thanks FoodTV!

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  • on May 29, 2011

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    The duck came out wonderful; a nice medium for us using the guidelines given. I did pat dry the skin first on the duck before saueting, which resulted in a nice crispy crust. The duck was wonderful on its own, but the sauce only enhanced it (nice, slightly sweet. Paired with a Merlot, and my husband and I were ready to enjoy a wonderful meal!

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  • on April 08, 2011

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    No oil is suggested when searing the duck, should one sear on a dry non-stick pan or was a drop of oil recommended?

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