Duck with Peach and Cherry Sauce

For a simply prepared supper with sensational flavours, try Simon Rimmer's fruity combination of succulent duck with peach and cherry sauce
By Simon Rimmer
Duck with Peach and Cherry Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the sauce

  • 250 g tomatoes, skinned and chopped
  • pinches dried red chilli flakes
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 2.5 cm ginger, grated
  • pinches nutmeg
  • 1 tsp freshly ground white pepper
  • 300 ml white wine vinegar
  • 600 g peaches, stoned and chopped
  • 400 g cherries, pitted
  • 1 apple
  • 125 g blanched flaked almonds

For the duck

  • 2 duck breast
  • sea salt and freshly ground black pepper


1. Preheat the oven to 200C/gas 6.

2. To make the sauce, combine the tomatoes, chilli flakes, onion, garlic, ginger, nutmeg, pepper and vinegar in a saucepan and bring slowly to the boil, stirring frequently. Simmer for 20 minutes.

3. Add the fruit and cook for a further 10 minutes. Season to taste and stir in the almonds.

4. Score the skin of the duck several times and place skin-side down in a frying pan. Turn on the heat and cook for 8-10 minutes. Pour off any excess fat and reserve to use for cooking roast potatoes. Flip the breasts over and cook briefly to seal; transfer to the oven and roast for 8 minutes.

5. Slice the duck and serve straight away with the sauce.

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