Duck breast with cherry sauce
Crisp-skinned duck with a glossy red wine and cherry sauce. A restaurant dinner that takes 30 minutes.
- Time35 min
- LevelMedium
- Costabout £1.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Score the duck skin in a criss-cross and season with salt. Lay skin side down in a cold frying pan.
- 2
Turn the heat to medium and cook for 8 to 10 minutes, pouring off fat as it melts, until the skin is deep golden.
9 min - 3
Turn the duck over and cook for 4 minutes. Rest on a plate under foil for 5 minutes.
4 min - 4
Tip away all but 1 tbsp fat. Add the cherries, wine, stock, vinegar and thyme and simmer for 8 minutes.
8 min - 5
Mix the cornflour and water, stir into the sauce and simmer for 1 minute until glossy.
- 6
Slice the duck and spoon the sauce over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.