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Moulard Duck w/ Cherry Apple Sauce


Number of Servings: 4
Prep Time: 45 min Skill Level: Average


2 tbs. sugar
2 tbs. butter
2 tart green apples, peeled and chopped
2 cups red wine
4 cups cherries, pitted
1 cup duck stock
1/2 cinnamon stick
4 whole cloves
1 tsp. nutmeg
Salt and pepper to taste
2 moulard duck breasts, boned and cut in half


1. In a large saucepan, melt sugar in 2-Tbs. butter over medium heat.

2. Add apples and cook until soft.

3. Add red wine and reduce by .

4. Reduce heat and add 1 cups duck stock, 3 cups cherries, cinnamon stick, cloves and nutmeg. Season with salt and pepper. Simmer the mixture until liquid has reduced by half.

5. Strain sauce through sieve, then return to saucepan.

6. Add remaining cherries and simmer over medium heat until sauce has reduced by 1/3. Set aside.

7. Score duck breast by making a crosshatch incisions through the fat, then season both sides with salt and pepper.

8. Heat large skillet over medium heat. Add duck breast fat side down, cook until fat is rendered and skin is crisp.

9. Turn and continue cooking until duck is medium rare. [It is best to pour off the fat midway through the cooking process]

10. Thinly slice duck and serve with sauce.

Submitted By :

Korbel Champagne

Web Link :

Korbel Champagne Recipes


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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