Skip to content


Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 2

A CookTale

The success of this dish depends on the quality of the Duck Breast. Historically our Duck Breasts, Moulard Margrets, came from the great French import resource, D’Artagnan. But no supplier could be found in our area. Instead, and to increase the odds of success, I relied on Fred Brill, Meat Manager of Adam’s Fairacre Farm to find fresh Duck Breasts. The combination of great product & careful cooking resulted in a dish that Cathie liked so well, she suggested we call Adam’s and add a couple of them to our freezer. The savory dried Cherry Sauce, was an added asset.

INGREDIENTS For the Duck Breasts

2 fresh Duck Breasts (skin on)
1 TB of Kosher Salt
1 tsp of Black Pepper (rubbed into the skin)
1 TB of EVOO
Sage leaves fried (optional)

INGREDIENTS For the Dried Cherry sauce:

1 oz of Butter
1 small Onion (finely chopped)
1 tsp of Brown Sugar
4 oz of Dried Cherries
5 oz of Red Wine + 5 oz of Port Wine
Kosher Salt & a dash of Black Pepper


1. With a sharp knife, cut a lattice pattern on the Duck skin, avoid penetrating the meat. Sprinkle liberally with Salt.

2. Preheat the oven to 375 F.

3. Heat the EVOO in a large cast iron pan. Once the Oil is smoking hot, add the Duck Breasts skin side down & fry until the skin becomes crisp & takes on a rich brown color.

4. Remove the Duck Breasts from the frying pan & place skin side up on a wire rack. Set aside for finishing in the oven.

5. For the sauce, melt the Butter in a heavy sauce pan, add the Onions & cook slowly until soft. Increase the heat & allow the onions to caramelize by adding the Brown Sugar. The Onions will become dark brown.

6. Add the Cherries, the Red Wine & the Port to the pan & cook slowly until reduced by about a third. Season to taste with Salt & Pepper. Set aside.

7. Roast the Duck Breasts for about 5 minutes in the oven or until the Duck is cooked through, but still pink.

8. Plate the whole Breast, or the Breast cut into slices on the diagonal & spoon on the warm Cherry Sauce.

9. Serve with the Roasted Turnips

%d bloggers like this: