Seared duck with cherry sauce and rösti


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 Servings
Seared duck with cherry sauce and rösti

Ryan Szulc

Chatelaine Triple Tested


  • 2/3 cup cherry jam

  • 1/2 cup red wine

  • 1/4 cup lemon juice, about 1 large lemon

  • 1 tbsp butter

  • 2 duck breasts, 400 g each

  • 2 russet potatoes, peeled

  • 10 cups spinach, trimmed

  • 1/4 tsp salt


  • Preheat oven to 400F. Line a baking sheet with foil. Bring cherry jam, red wine and lemon juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer until it measures 1 cup, about 20 min. Whisk in butter. Keep warm.

  • Place duck breasts skin-side up on cutting board. Using a sharp knife tip, score skin (see how-to, page 242). Heat a large non-stick frying pan over medium. Place duck skin-side down in pan. Cook until skin is golden and crisp, draining fat occasionally into a small bowl, 8 to 10 min. Reduce heat if browning too quickly. Transfer duck, skin-side up, to prepared sheet. Bake in centre of oven until medium-rare, 10 to 12 min. Remove and loosely cover with foil to keep warm.

  • Grate potatoes. Squeeze out liquid and discard. Place in a large bowl. Sprinkle with 1/8 tsp salt and season with pepper. Remove all but 3 tbsp duck fat in pan (reserve removed fat). Heat pan over medium. Divide potatoes into 4 portions. Scoop 2 portions into pan. Spread and flatten each portion into a circle. Cook until golden and crisp, flipping halfway through, about 10 min. Transfer to a cutting board. Repeat with remaining duck fat and potatoes.

  • Add 1 tbsp duck fat to pan, then spinach and remaining salt. Cook until wilted, about 2 min. Remove from heat. Thinly slice duck. Serve on rösti with cherry sauce and spinach.

Nutrition (per serving)

Calories 701, Protein 21g, Carbohydrates 57g, Fat 43g, Fibre 4g, Sodium 329mg.

How To:

Prepare Duck Breast

It's essential to "cross-hatch" a duck breast before cooking it. This allows the fat beneath the skin to render out completely and lets the skin become crispy and delicious.

Using a sharp paring knife, make a series of diagonal cuts about 1/2 in. apart, all the way across the breast. Cut through the skin and partway into the fat layer. Turn the duck breast and make another series of cuts, perpendicular to the first set, creating a grid pattern. Cook according to the recipe

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