# Duck Breast with Cherry Sherry Saba Reduction, Charred Brussels Sprouts and Sweet Potato

A refined dish featuring perfectly rendered duck breast with a sweet and tangy cherry sherry saba reduction, served alongside charred Brussels sprouts with pistachios, goat cheese, and mint, and roasted sweet potato.

- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

- duck breasts
- salt
- baby Brussels sprouts
- avocado oil
- onions
- garlic
- rosemary
- thyme
- cherry wine
- mint
- dark cherry balsamic vinegar
- water
- pitted cherries
- saba (cooked grape must)
- butter
- 0.5 roasted sweet potato
- toasted pistachios
- goat cheese
- scarlet mustard frills

## Instructions

1. Trim excess skin from the duck breasts, leaving a good amount as it will shrink when rendering.
2. Score the duck skin in a cross-hatch pattern, making sure not to cut through the flesh.
3. Season duck breasts with salt on both sides, with a little more on the skin side.
4. Cut off the bottom and halve the baby Brussels sprouts, then rinse them and remove any brown outer layers.
5. Toss the Brussels sprouts with avocado oil and salt, then place them onto a pan and into the oven.
6. For the sauce, combine onions, garlic, rosemary, thyme, and cherry wine in a pan and reduce.
7. Chiffonade some mint.
8. Once the cherry wine has reduced and infused with the aromatics, remove the aromatics.
9. Add dark cherry balsamic vinegar to the sauce, rinsing the container with a bit of water to get all of it out.
10. Add pitted cherries to the sauce and gently cook together.
11. Start cooking duck breast on a cold pan and gradually increase the heat to gently render the skin without browning.
12. Pour out the rendered duck fat as it accumulates.
13. Add saba (cooked grape must) to the cherry sauce for sweetness.
14. Continue rendering the duck fat slowly until the skin is crispy.
15. Finish the cherry sauce by adding some butter for shine and richness.
16. Once the duck skin is 95% done, transfer the duck breasts to the oven, skin side down, for a few minutes to finish cooking.
17. Remove duck breasts from the oven and let them rest, then cut them in half.
18. Toss the charred Brussels sprouts with the cherry sauce and mint.
19. Plate the dish with half a roasted sweet potato on the side.
20. Garnish the Brussels sprouts with toasted pistachios and goat cheese.
21. Spoon the cherry sauce onto the plate, place the duck breast on top, and add a little more sauce over the duck.

## Equipment

- sharp knife
- pan
- oven

## Tips

- Use a sharp knife when scoring duck skin to avoid cutting into the flesh.
- Start duck breast on a cold pan and gently bring up the heat to render fat without browning.
- Pour out rendered duck fat as it accumulates to ensure the skin renders, not fries.
- Take your time when rendering fat; it cannot be rushed.
- Do not overcook the flesh side of the duck breast as it is delicate; finish in the oven skin side down.

## Source

- Original video: https://www.youtube.com/watch?v=YjG60YpGGa8
- Recipe page: https://www.cliprecipe.com/recipe/626f6fc3-d56f-4626-b21d-706844b01aff
- Extracted: 2026-03-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt