The Recipes

Roasted Duck Breast with Cherry-Wine Sauce

It's getting chillier by the day and today seemed like the perfect Friday night to have a decadent meal.  If you're not a duck fan, the sauce would go well with pork or another meat.  If you're feeling adventurous, go for something you normally don't have like bison or venison.  I also had leftover sauce, which turned into an amazing spread for a turkey sandwich at lunch to take to work the next day.


Roasted Duck Breast with Cherry-Wine Sauce


- 1/2 c. pitted cherries, cut in half

- 1/4 small onion, diced

- 2 T. sugar

- 2 T. apple cider vinegar

- 1/2 tsp. cinnamon

- 1/2 tsp. allspice

- 1 T. grated fresh ginger

- 1 clove garlic, minced

- 1/2 c. red wine

- 1 duck breast

- salt

- pepper

- olive oil

Preheat an oven to 400 degrees.

While the oven preheats, heat 1 T. of olive oil in a pot.  Add the onion, season with salt, and let it soften for 5-6 minutes.  Add the garlic and ginger, stir for a minute, then add in the cinnamon and allspice.  Stir to combine, then add the vinegar.  Next add the cherries and sugar.  Finally, add the red wine and let the mixture simmer over low heat.

In a cast iron skillet or other pan, heat 1 T. of olive oil.  Season the duck breast liberally with salt and pepper.  Add it to the pan skin-side down.  Cook for 3-4 minutes, flip the duck, and cook for another minute on the stove top.  Transfer the pan to the oven and cook for 10 minutes for medium rare.

Remove the duck breast from the oven and let it rest for 5 minutes, then slice and plate it.  Top with the cherry sauce.  Serve with a light salad or green vegetable.