Roast Duck with a vinegar cherry reduction

Duck Breast with Balsamic Vinegar and Cherry Reduction




Yield 4 Portions

This simple preparation enhances the duck without obliterating the natural flavor. Does not require a long marination. Perfect for a special meal. Preparation time does not include marinating time


* for cherry reduction please see 'notes'


  1. Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
  2. Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
  3. Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).


Cherry Balsamic Vinegar Reduction

  1. Add 4 oz. of black cherry fruit spread, sweetened only with fruit juice.
  2. Pour chicken broth and most of the vinegar into a saucepan over med-low heat.
  3. Add fruit spread and reduce for about half an hour, or until it’s reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.

Courses Dinner

Recipe by Cooking Buffalo at