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Duck breast in cherry sauce

David’s way: Duck Breast in Cherry Sauce

I am patting myself on the back having produced this special meal that was actually very easy.

If you want a change from a steak, I recommend this for a Friday night meal with not too much fuss.

Note, a duck breast is a similar price to a sirloin steak. It takes less than 30 minutes… Here’s how I did it:


  • 2 Duck Breasts; diamond scored
  • Half jar Cottage Delight Morello Cherry Jam
  • 1 glass Red Wine
  • 200ml Potts’ Chicken Stock
  • 1tbsp Dijon Mustard
  • half tsp Marmite,  optional!



The Meat:

  • Heat pan to hot with a little oil.
  • Sear duck – skin side down – until golden; about 3-4 minutes.
  • Flip over,  and put the pan into a hot oven at 200C
  • Cook in the oven for about 10 minutes; until 55C on the probe for medium rare. (I gave Mrs L’s duck an extra 4 minutes because she likes it well done.)
  • Let the meat rest, while you crack on with making the sauce.


The Sauce:

  • Heat jam, wine and stock in a saucepan.
  • Bubble until nice sauce consistency
  • Add mustard, and salt and pepper if needed.
  • Also add the Marmite if you prefer a more savoury taste.


To Serve:

  • Slice the duck and season with sea salt, sauce the meat and serve with French fries and a green vegetable.
We will have Duck on the counter from around 17th November 2023, onwards; you can reserve yours for collection by giving us a call or dropping us a message. Our pantry shelves at the shop also stock the same jam and chicken stock I used too…