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  • 1/2 cup red wine
  • 1/2 cup lower-sodium chicken broth
  • 1/2 cup dried cherries
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons cream (or more, to taste)
  • 3 (7-ounce) boneless duck breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400F; coat a baking sheet with cooking spray.
  2. Combine red wine, chicken broth, cherries, vinegar and sugar in a saucepan and bring to a boil. Boil 6 to 8 minutes or until slightly reduced. Reduce heat, add cream, and simmer 2 to 3 minutes longer. Keep warm over low heat.
  3. With the tip of a sharp knife, score the skin of duck breasts diagonally in two directions. Sprinkle with salt and pepper.
  4. Heat a large nonstick skillet over medium high; add duck breasts skin side down and cook 4 minutes. Turn and cook 4 minutes longer or until browned on both sides. Transfer to prepared baking dish and finish cooking the duck in the oven for 10 minutes or to desired degree of doneness.
  5. Cut duck across into thin slices; fan on plate and top with sauce to serve.
Recipe by Marge Perry.

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The recipe was originally published as Hudson Valley Duck on

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