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Peppered Duck with Port and Cherry Sauce

Peppered Duck with Port and Cherry Sauce

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Peppered Duck with Port and Cherry Sauce
18th February, 2018

This Peppered Duck breast with a Port and Cherry Sauce is mouth-wateringly tasty and simple to make. If you’re wary of Szechuan pepper you can always change them to a different variety

The sauce takes minutes to make and can be adapted easily with an alternate jam


  • 4 duck breasts
  • 4 tsp Szechuan peppercorns, crushed
  • 100mls port
  • 4 Tbsp red wine vinegar
  • 8 tbsp Cherry Jam


    Gently score the skin of the duck breasts and then season the breasts with salt. Place some of the crushed peppercorns onto a plate and press the peppercorns into the scored skin

    In a dry and cold frying pan, gradually cook the breast skin-side down over a high heat until the skin is crisp and the fat begins to render. Once crispy and well coloured, turn over and fry the duck breast for another 5 minutes

    Remove the duck from the pan, cover and set aside to rest in a warm place

    Pour most of the rendered duck fat out of the frying pan and add the port, red wine vinegar and cherry jam to the pan over a high heat. The cherry jam will begin to dissolve and thicken. Reduce the sauce by about a third until it's quite sticky. Pour the juices from the rested duck breasts into the pan and give a stir

    To serve, carve the duck breast diagonally and pour over a few spoons of sauce