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App-Sulutely Pear-Fect, Best Of The Zest, Berry Sub-Lime, Un-Berrylievable

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Duck Fillet & Cherry Bakewell Cider Sauce


  • 2 Duck fillets
  • Butter
  • Salt & Pepper

For the sauce

  • 150g dried cherries
  • 1 tbsp balsamic vinegar (maybe)
  • 150ml Cherry Bakewell Cider
  • 1 tbsp honey
  • Pinch of sat
  • Almond extract
  • Butter (maybe)
  • 1/4 tsp Almond extract

We never needed an excuse to indulge ourselves, and it doesn’t get more decadent than duck fillet. Duck and cherry is a classic combination, and with the release of our Brothers Cherry Bakewell cider we had to create a recipe for you to try at home.

Rich, sweet and perfect for a date night in, an evening where you just want to spoil yourself with a beautiful, delicious meal, or just a random Tuesday. Whatever your reason we hope you love this recipe as much as we do!

Method - Serves 6 - For the Sauce

  • Bring the cherries, Cherry Bakewell cider, honey, and salt to a boil in a small saucepan over medium heat.
  • Once boiling, turn the heat down to simmer, cover the saucepan, and cook 7 minutes, stirring occasionally (you can add a splash more water if necessary so the pan doesn’t dry out).
  • Turn off the heat and stir in the almond extract, and then cover and let sit for 5 minutes (the cherries will plump a bit more).

For the duck

  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
  • Sprinkle duck with salt and pepper.
  • Add duck to skillet, skin side down, and cook until skin is browned and crisp, about 5 minutes.
  • Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 6 minutes for medium-rare.
  • Transfer to plate, cover with foil to keep warm, and let rest 10 minutes.
  • Slice the duck. Fan slices out on plates. Spoon sauce over and serve with creamed potatoes & steamed veg.


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