Sautéed Duck Breast with Sun-Dried Cherry Sauce

Featured by Monterey Peninsula Winery in the Gold Wine Club.
Sautéed Duck Breast with Sun-Dried Cherry Sauce


The duck breast comes out of the oven tender and full of complex flavor, especially when topped with the sun-dried cherry sauce! Try pairing this meal with a glass of Pinot Noir.

Yield: 4
Prep Time: 12 Minutes
Cook Time: 40 Minutes


• 4 fresh duck breast, boned and trimmed
• 1 tablespoon peanut oil
• 1 1/2 cup red wine
• 3 cups shallots, minced
• 1 cup reduced brown duck stock (or veal stock)
• 1/3 cup sun-dried cherries
• salt
• pepper (coarsely ground)


Preheat oven to 350 degrees. With a sharp knife score the fat side of the breast without cutting into the meat. Season duck with salt & pepper.

Heat oil in a heavy sauté pan that will hold the breasts. (If necessary use two pans.) When oil is hot, place breast fat side down to render while cooking. When brown, turn over to sear other side. Remove excess fat from pan and return the breast to skin side down and place in oven. It will take about 8 to 9 minutes for medium-medium rare. When finished, place meat on a plate and put in a warm place to rest while making the sauce.

Remove all but two teaspoons of fat and sauté shallots until translucent. Add red wine and reduce to 1/2 cup. Add stock and reduce by half. Add cherries and taste for seasoning. Do not let sauce become too thick, otherwise it will have the taste of paste. If sauce is too thin, allow to reduce some more.

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