Crispy Skin Duck Breast With Stewed Cherries
Crispy Skin Duck Breast With Stewed Cherries: A Taste of Uzès
This recipe comes straight from our Let’s Eat Uzès culinary holiday, where Chef Eric Fraudeau guided our guests through the preparation of this elegant yet approachable dish. It features pan-seared duck breasts with crispy skin, paired with a quick cherry stew finished with balsamic vinegar, honey, and fresh herbs. A simple recipe with bold flavor, using ingredients you can find in season throughout spring and summer.
After a visit to the local market where cherries were abundant, this is a recipe guests cooked together in the kitchen of our Uzès guesthouse. The duck was seared to a golden brown and served with a warm spoonful of the cherry sauce, balancing sweet, tart, and savory notes.
We know that not all of you can just walk to your grocer and pick up a duck breast, but if you can, you have to try this recipe or better yet, come join us for a culinary holiday in Uzès and be sure to let our chef know that you have duck on your mind.
The Crispy-Skin Duck Breast with Stewed Cherries is a reflection of what Let’s Eat Uzès is all about: good (seasonal) ingredients, clear instructions, and food that brings people together around the table.
Why Make This Dish?
Duck breast is rich and satisfying, and cherries add a dash of color to your plate. This combination is classic for a reason. It also pairs well with southern French red wines such as the Corbières or Côtes-du-Rhône.
You don’t need complicated techniques—just a hot pan, good timing, and a bit of patience.
Join Us in Uzès
This is just one of the recipes we teach during our 7-day culinary holiday in Uzès. You’ll shop at the market, cook in small groups, and learn the kind of everyday French cooking that you can bring home with you. We keep it personal, with a maximum of 8 participants.
→ Learn more about Let’s Eat Uzès
Crispy Skin Duck Breast With Stewed Cherries
Ingredients
- 3 Duck Breasts
- 1 Shallot minced
- 30 Milliliters Olive Oil 2 Tablespoons
- 60 Milliliters Balsamic Vinegar 1/4 Cup
- 15 Milliliters Honey 1 Tablespoon
- 1 Bay Leaf
- 2 Sprigs Tarragon or Fresh Basil
- Salt and Pepper to taste
- 300 Grams Cherries 2 Cups pitted and halved
Instructions
- In a frying pan, gently cook the minced shallot in 2 tablespoons of olive oil over low heat, covered, for about 3 minutes without browning.
- Add the cherries, 1/4 cup balsamic vinegar, 1 tablespoon honey, bay leaf, and a pinch of salt and pepper. Simmer for 5 minutes.
- Stir in the tarragon or basil at the end of cooking. Taste and adjust the sweet and sour balance if needed. Set aside.
- Trim any excess fat from the duck breasts. Pat the skin very dry, then score it in a crosshatch pattern without cutting into the meat.
- Place the duck breasts skin-side down in a cold frying pan (no oil). Turn on medium heat and allow the fat to render slowly as the pan heats.
- Cook for about 10 minutes, draining the fat once or twice, until the skin is golden and crispy. Avoid crowding the pan for even crisping.
- Flip the breasts and sear the other side for 4 minutes. Season the skin with salt.
- Transfer the duck to a preheated low oven at 130°C (250°F) for about 10 minutes to finish cooking. The interior should be pink and juicy.
- Remove from the oven, season the underside with salt, and let rest for 5 minutes.
- Slice and serve with the warm cherry sauce. Finish with a sprinkle of fleur de sel.
