Seared Duck Breast with Cherry-Cranberry Pinot Noir Sauce

By Marge Perry & David Bonom
Seared duck breasts served with a simple pan sauce made from dried cranberries and cherries, pinot noir and finished with just a touch of cream and butter make this an elegant, hauntingly appealing dish
  • Cuisine: American
  • Course: Entrée


  • black pepper
  • clove garlic
  • Dried cranberries
  • dried tart cherries
  • duck breasts
  • heavy cream
  • minced shallots
  • Pinot Noir wine
  • raspberry vinegar
  • Salt
  • sugar
  • unsalted butter
  • veal or duck demi-glace
  • Water


  1. Preheat the oven to 400°F.
  2. Combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves. Boil until the mixture turns golden, about 6 minutes. Remove from the heat and carefully add the vinegar, cherries, and cranberries swirling the pan until the caramel dissolves.
  3. With a sharp knife, score the skin of each duck breast in a crosshatch pattern, taking care to not cut into the flesh. Season the duck with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  4. Heat a large nonstick skillet over medium
  5. While the duck is in the oven, pour off all but 2 tablespoons of fat from the skillet and heat over medium. Add the shallots and garlic
  6. To serve, slice duck breasts thinly across the grain, fan over 4 plates and spoon warm sauce over.