Roast Of Duck With Tart Cherry Glaze Recipe

Jamie Kennedy, chef at Toronto's Gardiner Café and Gilead Café, tops seared and baked duck breast with poached cherries and serves with a side of potatoes and leeks.

Approximately 20 fresh tart cherries, pitted
1/2 cup white wine
1/4 cup rendered duck fat
4 new potatoes, scrubbed and cut in half
2 leeks, washed and cut into strips
2 breasts of duck
Salt and pepper
Fresh thyme


Step 1: Poach the pitted fresh tart cherries in white wine for 8 minutes.

Step 2: Strain the juice from the poached cherries. Reduce the poaching liquid to the syrupy stage. Reserve.

Step 3: Place the rendered fat into a frying pan and fry the potatoes over medium heat, turning them from time to time until they are golden brown.

Step 4: Add the leeks to the potatoes and cover with a lid. Reduce heat and continue to cook for about 10 minutes or until the leeks are nicely wilted and the potatoes are tender. Remove lid and reserve.

Step 5: Season the duck breast with salt and pepper and sear on both sides over high heat.

Step 6: Reduce temperature to low and continue to cook the breast on the skin side for another 5 minutes or until the skin is a deep brown colour and crisp consistency.

Step 7: Place duck in the oven at 325°F for another 10 minutes.

Step 8: Remove and transfer breasts to a carving board.

Step 9: Spoon the potato and leek mixture onto four heated dinner plates.

Step 10: Carve the duck breast and place an equal number of slices in a leasing fan pattern on each of the four plates.

Step 11: Combine the syrupy cherry juice with the poached tart cherries and spoon this mixture over the duck breast slices. Garnish with fresh thyme if desired. Serve immediately.

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