Roast Duck with Cherry Sauce
Roast Duck with Cherry Sauce



  • 6 duck breasts
  • Olive oil
  • 4 chopped shallots
  • 2 bay leaves
  • 1 star anise
  • 1 strip of orange peel
  • 2 tbsp brown sugar
  • 250ml chicken stock
  • 100ml red wine
  • 60g dried cherries
  • 60g cranberries
  • 1 tbsp red wine vinegar
  • Make the sauce by frying the shallots in a splash of oil for 5 mins, then add the star anise, bay leaves, orange peel and sugar. Pour in the wine and stock, simmer for 10 mins, then add the cherries and simmer for another 10 mins to slightly thicken. Stir in the cranberries, simmer for 4 mins, then add the vinegar. Set aside.
  • Slash the duck breast skin and rub with seasoning. Fry skin-side down in a pan for 6 mins or until the skin is golden and crisp, then flip the breasts over and cook for another 5 mins. Leave to rest for 5 mins or so. Remove the aromats from the sauce and drizzle over the sliced duck breasts, alongside some steamed kale and roast potatoes. Delicious!
50 mins
6 serving

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