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Epicurious

Duck Breast with Sweet Cherry Sauce

4.5

(13)

Side view of sliced duck breast with pink flesh and scored skin set on a bed of stewed cherries and garnished with...
Photo by Romulo Yanes

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Cooks' Note

The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 135°F. To our taste, that yields the perfect degree of doneness.

*Available at dartagnan.com.

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