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Pan Roasted Fillet of Duck with Cherry Sauce

There is a huge misconception about duck and cooking it. It really is very easy and nothing to be afraid of. This recipe for pan-roasted filet of duck breast is fast and easy, and delicious when served with a cherry sauce. It’s Chris’ speciality!

Makes 6 servings of Pan-Roasted Duck Breast.


  • Duck:
  • 6 duck breasts (drumette attached –  this aids enormously with keeping the breast moist and succulent)
  • Salt and pepper
  • 1 tablespoon olive oil
  • Sauce:
  • 1/2 cup pitted morello cherries
  • 1 cup light brown sugar
  • 125g (1/2 stick) butter
  • 1/4 cup duck stock (available in store pre-orders required)
  • Salt and pepper


  1. To make the duck: Heat oven to 200 degrees celsius. Season both side of the duck breast fillets with salt and pepper. In a large ovenproof pan over medium heat, add olive oil. Pan fry duck breasts, skin side down first for 4 minutes. Flip duck over pan fry for another 4 minutes. Place the pan in the oven and roast for 8 to 10 minutes for medium rare.
  2. Remove pan from oven and allow breasts to rest 3 to 4 minutes before slicing. Remove the drumette and cut each breast on the bias into 1/2-inch-thick slices and fan on the serving plate. This is delicious as is with a crisp rocket and pear salad or make the following sauce below
  3. For the sauce: While the duck is cooking, combine cherries, brown sugar, butter and duck stock in a saucepan and bring to a boil. Reduce heat and gently simmer 5 minutes. Carefully taste and adjust seasonings, if necessary. Drizzle over plated pan-roasted duck breast and enjoy!
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