Duck Breast with Cherry-Pepper Sauce

Here is another fantastic meal to make with your KOL foods duck breast! Our recommendation for a wine pairing is Cabernet Sauvignon. Enjoy, and tell us what you think! 


  • 1, 14.5 oz can pitted tart red cherries in water, undrained
  • 1 T olive oil
  • 3 lbs KOL Foods organic, pastured duck breasts, skinned
  • 1/2 t salt
  • 1 t freshly ground black pepper, divided
  • 1 T minced shallots
  • 1/2 c dried tart cherries
  • 1/2 c sweet red wine such as port
  • 1/2 c KOL Foods duck, chicken or poultry broth
  • 2 T honey
  • 1 t chopped fresh thyme
  • 1/2 t balsamic vinegar
  • 2 t coconut oil or margarine

1. Drain canned cherries over a bowl. Place 1/2 c canned cherries and 1/4 c cherry liquid in a blender; reserve remaining cherries and liquid. Process cherries until smooth.

2. Heat olive oil in a large non-stick over medium-high heat. Sprinkle duck with salt and 1/4 t pepper. Add duck to pan and cook 3-5 minutes on each side until desired doneness. Remove from pan, keep warm.

3. Add shallots to pan and saute for 1 minute. Stir in 1/4 t pepper and next 6 ingredients (through vinegar); cook 2 minutes.

4. Remove from heat, add pureed cherry mixture and coconut oil. Stir until oil melts.

5. Slice duck and serve with sauce.

Serves 5