Roast Duck Breast with Cherry Sauce

Preparation time:
5 mins
Cooking time:
26 mins
Recipe provided by: New Idea

Turkey, ham, chicken... why not try delicious roast duck for change this festive season?


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 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.

New Idea
Carolyn Fienberg
Oliver Ford & Andre Martin

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