Duck breast with Morello cherry and blackberry sauce

    30 min

    I find that duck goes well with salty-sweet combinations, so I often put fruit with duck. This was my first try with cherries, and it was delicious. Serve with a potato gratin.

    15 people made this

    Serves: 4 

    • 4 small duck breast fillets with skin (or 2 large)
    • 2 tins unsweetened morello cherries in juice, or 500g frozen cherries
    • 250g fresh blackberries

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Cook the duck breast fillets, skin side down, in a frying pan over low heat for 5 minutes. Remove from the frying pan, and set aside.
    2. Keep the duck fat in the frying pan, and stir in the cherries and their juice. Heat over low heat, and reduce the sauce until it becomes syrupy, about 15 minutes.
    3. Return the duck breasts to the pan with the cherries, add the blackberries, and cook for 3 minutes. Stir the sauce and serve.

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