Cherries and Port Wine Sauce

Cherries and Port Wine Sauce for Duck

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Prep Time 5 minutes
Cook Time 7 minutes
Course Main Course
Servings 2


  • 2 TBSP Duck Fat
  • 1/4 Cup Shallots, diced. About 1 large.
  • 1 TBSP Unsalted Butter, Cold
  • 1/2 Cup Chicken Stock, low sodium or no salt
  • 2 TBSP Tawny Port
  • 1 TBSP Honey, Orange Blossom if possible.
  • 8-10 Whole Cherries, sweet, frozen, thawed or fresh.


  • Using the pan you cooked your duck in, leave 2 TBSP of duck fat, add the shallots and stir over medium heat for 30 seconds.
  • Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
  • Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.


Wines that go well with this are medium bodied reds. A Spanish Rioja for example. 
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