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Crispy Skin Duck with Cherry & Juniper Berry Jam, roasts

Crispy Skin Duck with Cherry & Juniper Jam


If you don’t feel like doing a full-on roast for your celebrations, try pan-frying duck breasts. Serve with creamy dauphinoise potatoes, green beans and cherry jam. Yum!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 1:45 hours
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1 C (250 ml) frozen cherries

1 C (250 ml) dried cherries

12 juniper berries

½ C (125 ml) red wine vinegar

¼ C (60 ml) brown sugar

2 Tbsp (30 ml) liquid beef stock concentrate

¼ C (60 ml) old brown sherry

¼ C (60 ml) kirsch liquier


4 duck breast fillets, skin scored and seasoned

2 sprigs of thyme


Place all of the jam ingredients into a small, heavy-based saucepan and bring to a gentle simmer uncovered for approx. 30 minutes, stirring every so often.

Cool slightly, then pour the mixture into a blender and blend until smooth and it resembles a jam/compote. Serve hot or cold. Can last up to 2 weeks in a sealed container in the fridge.


Heat a large frying pan and place the duck breast skin side down with the thyme and cook over moderate heat for 8 minutes (or until skin is crispy and the fat has rendered) then turn and cook for a further 2 minutes. The duck should still be pink in the center.

Allow the duck to rest for 5 minutes before slicing thinly on the diagonal.

Serve duck breasts with cherry jam along with dauphinoise potatoes and steamed green beans.

TIP: This jam is amazing with lamb and game meats. Also a delicious addition to the cheese board, with chicken liver paté or a terrine.