Cherry Compote

Seared Duck Breast & Cherry Compote

A friend from Oregon just arrived with a big box of cherries. Pies, fruit shakes, cherry daiquiris later; we still had a pile left. Seared duck breast and cherry compote – easy and elegant. It also goes well with any Taft Street Russian River Valley Pinot Noir.


  • 2 5 – 6 ounce duck breast halves
  • 2 tablespoons chilled butter
  • 1 large shallot, finely chopped
  • ½ cup chicken stock
  • 12 pitted sweet cherries
  • 2 tablespoons Taft Street Russian River Pinot Noir
  • 1 tablespoon honey


  1. Using a sharp knife cut skin in ¼ inch diamond pattern to duck flesh.
  2. Melt 1 tablespoon of butter in skillet, sprinkle duck with salt and pepper, and cooked skin side down until browned (about 7-8 minutes). Turn duck over and cook an additional 5-6 minutes for medium rare duck. Remove from skillet and tent in aluminum foil.
  3. Pour off and SAVE all but 2 tablespoons of drippings (great for sautéed vegetables!). Add shallot to skillet and cook 30 seconds. Add broth, cherries, Pinot Noir and honey. Cook for 3 minutes and whisk in remaining butter. Salt and pepper to taste.
  4. Thinly slice duck, fan onto plates, and cover with sauce.

Serves 2, but easily multiplied

Taft Street Russian River Valley Pinot Noir is the perfect pairing!

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