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Duck Breasts with Citrus Port Cherry Sauce

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Making duck breast is nothing to be afraid of. This was my first attempt, and it turned out perfectly. I adapted this recipe from Food Network. The duck was moist, cooked to pink, the way I like it. The internal temperature should be 125F for rare, but I cooked mine to 130F. You can see step-by-step photos on how I made this on my blog.


4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
¼ cup ruby port wine
cup freshly squeezed orange juice, plus 1 teaspoon orange zest
½ cup pitted frozen black cherries*, thawed and roughly chopped
NOTE: I used ½ cup sour cherry preserves
2 small pats of unsalted butter (optional)

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