Juicy Duck Breasts Recipe With Shortcut Cherry Sauce Is Gourmet Fast (20 Minutes) by Ann Marie G. Halstead
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Who wouldn't love to serve their family gourmet dinners all the time? But who has the time? With this duck breast recipe in cherry sauce, however, you can have gourmet on the table in under 20 minutes. And it's the perfect high-protein dinner to surprise your sweetheart with on Valentine's Day. (Check out the health benefits of protein.)
The secret shortcut to the cherry sauce is a can of pie filling. Sounds crazy, but it works! The pie filling is cooked with Cognac, sherry and Worcestershire sauce to cut the sweetness and add more flavor. So easy and delicious.
Here is your shopping list to make this gluten-free duck recipe: skinless, boneless, duck breast halves, black pepper, salt, brown sugar, butter, onion, cherry pie filling, Cognac or brandy, dry sherry, Worcestershire sauce and fresh parsley, for garnishing.
Serve this impressive skillet recipe for dinner with silky mashed potatoes, parsnip puree or your favorite side dishes. Don't forget a glass of wine or a special Valentine's Day cocktail or mocktail.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 18 to 20 minutes
Servings: 4
Ingredients
- 4 skinless, boneless duck breast halves (could substitute 4 large skinless, boneless chicken thighs)
- 4 teaspoons cracked black pepper
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 1/2 cup chopped onion
- 21 ounces (1 can) tart cherry pie filling
- 2 tablespoons Cognac or brandy
- 1 tablespoon dry sherry
- 1 teaspoon Worcestershire sauce
- fresh chopped parsley (optional)
Here's how to make it:
- Season duck breasts with salt and pepper. Cover with plastic wrap and pound gently until they are about 3/8 inches thick. Coat both sides of the breasts with the brown sugar. (If you're not a fan of duck, you could use boneless, skinless chicken thighs instead, which stay moister than chicken breasts.)
- In a skillet, melt the butter. Add the duck and cook, turning one time, until lightly browned on the outside and pink on the inside, about 2 minutes per side.
- Add the onion to the skillet and cook until softened, about 2 minutes. Pour in the pie filling, Cognac, sherry and Worcestershire sauce. Cook, stirring gently, until sauce is hot and duck is medium-rare, about 2 minutes. Cook longer, if desired.
- Let the duck rest before slicing. Slice the duck and spoon the sauce over the top. Garnish with fresh chopped parsley. Store any leftovers in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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