Duck breast recipes are popular for several reasons. Duck breast can be prepared in various ways—pan-seared, grilled, roasted, or even smoked. It pairs well with a wide range of flavors, from sweet and fruity sauces to savory and spicy seasonings. Duck breast is often associated with fine dining, making it a popular choice for special occasions or when people want to impress guests with a gourmet meal at home. Today I am going to share a delicious recipe for Paleo Crispy Pan-Roasted Duck Breast with Cherry-Basil sauce. Fancy enough for entertaining guests but done in under 30 minutes!

For those of you that are not familiar with the Paleo Diet, it can be simplified as a way of eating that focuses on meat, fruits, and vegetables and cuts out processed foods and grains. Basically, delicious and nutritious foods. That is why I am so happy to have Melissa Petitto share with us one of her fantastic recipes from her new cookbook- “30-MINUTE PALEO MEALS.” This Paleo duck recipe for duck breast with cherry sauce is a real winner- simple but impressive. Her Paleo cookbook includes over 100 Quick-Fix, Gluten-Free Recipes. (Affiliate Amazon link.)

I first published this in January 24, 2015. Here, I have made a few updates and added a duck recipe card for my new readers to enjoy.

Paleo Crispy Pan-Roasted Duck Breast with Cherry-Basil Relish

It’s an easy recipe to prepare and utterly delicious in its simplicity.

Ingredients:

• 4 x 6oz (175g) local duck breast halves
• 1/2 cup (50g/2oz) dried cherries skin scored
• 1/4 cup (60ml/2fl oz) dark rum or cognac
• 1 teaspoon sea salt
• 1/4 cup (15g/1/2oz) basil leaves, chopped
• 1 teaspoon freshly ground black pepper

Make sure you buy duck breasts that are around 6oz (175g) each. If they are any larger, the cooking time will increase.

You can find duck for recipes at several types of places: upscale grocery chains, local butcher shops, farmers’ markets, or wild duck if you know hunters.

How To Make Roast Duck Breast With Cherry Sauce:

1. In a small bowl, soak the cherries in the dark rum or cognac. Set aside.

2. Heat a large sauté pan over medium heat until fairly hot.

3. Season both sides of the duck breasts with the salt and pepper.

4. Place the duck breasts, skin side down, in the pan. Reduce the heat to medium-low and allow the fat to render out for 20–22 minutes, removing excess fat if needed.

5. Once the fat has rendered and the skin side is golden and crispy, increase the heat to high and turn the breast over. Cook for another 2 minutes for medium doneness.

6. Transfer the duck breast to a cutting board, cover it with foil and allow to rest for 4–5 minutes. Reserve the pan and any juices.

7. To make the relish, drain most of the fat from the reserved pan juices and add the cherries and liquor. Simmer over medium heat for 2–3 minutes, stirring occasionally, or until the liquid is thick and syrupy. Remove from heat and stir in the basil.

8. To serve, carve the duck into thick slices and spoon over the relish.

This duck dish is so elegant and easy. It is sure to become a go to dish to impress your dinner guests.

Printable Cherry Basil Duck Breast Recipe Card