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Entrée Dinners
Roasted Duck Breasts with Cherry Port Sauce


  • 2 5-6 ounce duck breasts
  • Salt and pepper
  • 1/4 cup finely minced red onion
  • 12 Tillen Farms™ Bada Bing Cherries, stems removed and halved
  • 1/4 cup Bada Bing Cherry liquid
  • 2 tablespoons Port
  • 1 tablespoon cold butter


Pat dry the duck breasts and core the fat in a ¾ inch diamond pattern being careful not to cut into the meat. Season both sides of the breasts with salt and pepper. Heat a skillet over high heat, add the duck breasts, fat side down and cook for 3 minutes. Reduce heat to medium-low, cover the pan and cook for 4 more minutes. Turn the breasts over and cook for 4 – 6 more minutes depending on the thickness. Remove from pan, place on a plate and tent with foil to keep warm.

Pour off all but 1 tablespoon of the duck fat, return the pan to medium-high heat, add the mined onion and cook for 1 minute. Add the Bada Bing Cherries, the cherry liquid and port. Bring to a boil and continue to cook, stirring often until the liquid has reduced to a glaze, about 3 minutes. Stir in the cold butter until melted.

Slice the duck breasts, fan out the slices and top with the sauce.

Serves 2.

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