Roast Duck Breast with Cherry Sauce
Roast Duck Breast with Cherry Sauce
Preparation time:
Cooking time:
8 Serves


  • 8 duck breasts, skin on (220g each)
  • Sea salt and cracked black pepper, to taste
  • Mixed salad leaves, to garnish
  • Cherry Sauce
  • 1 clove garlic, crushed
  • ¼ cup sherry vinegar
  • 1 cup fresh orange juice
  • 1 cup red wine
  • 2 star anise
  • 10cm piece orange rind
  • 1 tsp cornflour
  • 1 tsp cold water
  • 1 tblsp soy sauce
  • 120g tub Always Fresh
  • Intense Quince Fruit Paste
  • 1 tsp caster sugar
  • 415g can pitted black cherries, drained
  1. Method
  2. Notes

  1. Heat a large frying pan over a medium to low heat. Season duck. Cook half the duck, skin-side down, for 5 minutes. Turn. Sear for 30 seconds. Transfer to a roasting pan, skin-side up. Repeat with remaining duck. Reserve 2 tsps of duck fat.
  2. Cook in a moderate oven (180C) for 15 minutes. Remove. Cover with foil. Stand for 5 minutes.
  3. To make the sauce, heat fat in a small saucepan over a medium heat. Add garlic. Cook, stirring, for 1 minute. Add vinegar. Simmer to reduce to 1 tblsp. Add juice, wine, anise and rind. Simmer for 8 minutes, or until reduced by half.
  4. Stir in cornflour blended with water. Add soy, paste and sugar. Cook, stirring, for 2 minutes, or until smooth and slightly thick. Sieve into a large jug. Discard solids. Return sauce to pan. Add cherries. Stir until heated. Season.
  5. Place duck on a platter. Spoon over sauce. Garnish with leaves.

Halved and pitted fresh cherries can also be used in this recipe. Don’t overcook the duck or it will toughen.

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