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Seared Duck with Cherry Sauce

Seared Duck with cherries, garlic and thyme

Course Main Course
Keyword Seared Duck with Cherry Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 1 duck breast
  • 1 1/2 cups cherries, coarsely chopped
  • 1/3 cup water 2-3oz
  • 2-3 cloves of garlic, finely chopped
  • 2 tsp fresh thyme
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • sea salt to taste
  • freshly ground pepper to taste


Cooking the Seared Duck

  1. Score the duck fat without cutting into the meat. Season with sea salt and freshly ground pepper.

  2. In a skillet, put the duck face down. Keep the heat just below medium so the fat renders out without burning the duck. Flip the duck every few minutes so it cooks evenly. Cook until it is at least medium in the centre. Let it rest for several minutes before slicing.

Cooking the Cherry Sauce

  1. Sautè the cherries in the water for a few minutes.

  2. Add the garlic, thyme and lemon juice. Simmer for a few minutes to cook the garlic.

  3. Add the butter and stir well. Reduce the liquid by about a third.

Serving the dish

  1. Slice the duck and arrange it over a bed of greens.

  2. Spoon the sauce over the duck.

  3. Serve with potatoes roasted in duck fat.