Duck breast steaks with cherries


  • 800 gm of duck breasts
  • 2 tbsp of oilve oil
  • 300 g of cherries / 1 can cherry pie filling
  • 4 tbsp of rapsberry vinegar
  • 4 tbsp of bramble jelly or redcurrant jelly
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 tablespoon dry sherry
  • 1 teaspoon Worcestershire sauce
  • fresh chopped parsley
  • Salt
  • Pepper


    step 1

    Seasoned and shallow fry the duck breasts in the olive oil, skin sie down, and finish in the oven at 200C if required.

    step 2

    Meanwhile, place the cherries, vinegar and jelly in a pan and heat gently until the jelly has melted. Simmer and remove from heat.

    step 3

    Stir in 2 tspn of olive oil for 4 portions.

    step 4

    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.

    step 5

    Carve the breast into slices and serve on top of the sauce with a garnish of delicate vegetables, e.g button mushrooms, baby carrots, or asparagus.