Sliced Duck Breast With Cumberland Sauce
Sliced Duck Breast with Cumberland Sauce, a sweet and savory appetizer or light meal, is easy to put together and can be prepared a day in advance and assembled at the last minute. It’s special enough for date night, an anniversary or a romantic Valentine’s Day dinner.
Years ago, my husband and I had a favorite restaurant that we dined at on special occasions. They had an appetizer of cold smoked pheasant served with Cumberland Sauce that we remember to this day. What made the appetizer so memorable was the delicious sweet and savory sauce that was part of the dish, I could have eaten it by the spoonful. After searching for a cookbook with a Cumberland Sauce recipe, I came to find out that the sauce is a classic English recipe that is usually served alongside cold meats such as duck, goose, turkey, ham or lamb.
While smoked pheasant is not available in my area, boneless, skin on duck breast is carried in the frozen food section at our local market. While shopping one day, I thought about that appetizer and bought two of the frozen breasts and created this recipe for Sliced Duck Breast With Cumberland Sauce which I served on a bed of mixed field greens. This sophisticated sounding but ever so simple dish makes a delicious first course appetizer or a light entree. If you can’t find or don’t care for duck breast, think about using the flavorful Cumberland Sauce to top leftover cold sliced chicken, turkey or ham. It also makes a wonderful condiment to serve with a cold pâté or meat terrine.
Sliced Pan Seared Duck Breast
Serves two as a light entree or four as an appetizer, adjust the recipe accordingly.
- 2 duck breast halves about 5 – 6 oz. each
- salt and pepper to taste
- field greens of your choice, I used baby arugula and baby spinach
- Cumberland Sauce, see recipe below.
Remove the duck from the refrigerator and let it come to room temperature, about 20 to 30 minutes. Use a sharp knife and score the skin in a diamond pattern being careful not to cut into the flesh itself. The scoring helps render the fat and keeps the skin crisp during cooking.
Pat the duck dry with paper towels and season well with salt and pepper. Place the breasts, skin side down, in a cold sauté pan and cook over medium heat until most of the fat has rendered and the skin is crispy and brown, about 10 to 12 minutes. Turn over and cook an additional 3 to 5 minutes until the internal temperature of the duck reaches 135 degrees for medium rare or cook to your liking. If you cook the duck breast to 155 degrees, it will be medium well and slightly pink. Let the duck rest about 10 minutes before carving. It can also be made the day ahead and refrigerated. Let come to room temperature and assemble just before serving. Toss mixed salad greens with a vinaigrette of olive oil, lemon juice, salt and pepper. Divide the greens among plates. Slice the duck thinly and fan a few slices out on top of the greens. Drizzle with some of the Cumberland Sauce and serve. Extra sauce can be served at the table.
Cumberland Sauce
Recipe makes about 1 cup
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1/2 tsp. sugar
- 5 Tbsp. lingonberry preserves, red currant jelly can be substituted
- 5 Tbsp. Tawny or Ruby Port
- 1 inch piece fresh ginger, peeled and grated
- 1/4 tsp. mustard powder
Use a vegetable peeler or zester, remove the zest (peel) of the orange and lemon in wide strips 1 to 2 inches long, avoiding the white pith. Then slice the strips lengthwise into thin strips about 1/8 inch wide. Cut the orange and lemon in half, squeeze the juice out and reserve. Bring a small amount of water to a boil, add the sugar and the orange and lemon zest. Lower the heat and simmer the zest for about 3 minutes. Strain and reserve the zest.
Using the same pot, add the juice of the orange and lemon, the preserves, port, ginger and mustard and stir. Bring to a simmer and cook until syrupy and thickened, about 7 to 10 minutes, then add in the reserved zest. Cool to room temperature and serve or refrigerate and serve cold. The sauce can be stored in the refrigerator for a week.
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Many of us used to make plans to go to our favorite romantic restaurant for Valentine’s Day and other special occasions. That has changed for most of us now and we are staying home. If you would like to serve something special for the romantic evening meal but still want something easy to do, think about the duck breast appetizer. Duck breast has a juicy richness similar to a steak but is lighter and not as fatty or rich.
This duck breast recipe is special but easy to prepare. The breasts, which can be prepared in under 30 minutes, can also be made the day before. The flavorful Cumberland Sauce can be made days in advance. It only takes minutes to assemble the finished dish so that leaves you plenty of time for making a decadent dessert and setting a beautiful table for your special meal.
Oh yes – how delicious!
Hi Mad Dog, Knowing your likes, I think this would definitely be a meal you would enjoy. Thank you for the compliment.
Juicy, tender with crisp skin…the duck breast is so perfectly seared.
Angie
http://angiesrecipes.blogspot.com
Hi Angie, I agree that It was all three. Crispy skin is so important, I believe and turned out perfect. Thank you for your lovely compliment.
I’ve had this type of sauce and it is delicious! Your take with the duck breasts looks delicious!
Thank you for the nice compliment Dorothy. The sauce turned out so good…we loved it.
Sounds incredible!
Thank you Jenna, the duck was delicious.
Duck with an orange sauce is amazing. Perfect pairing. Thanks for the inspiration for a delicious Sunday supper idea.
Hi Bobbi, I’m happy to know that the duck sounds like something you would enjoy for a Sunday supper. Enjoy!
Looks wonderful.
Thank you Angela, it was as good as it looks.
I haven’t made Cumberland sauce in a very long time. Definitely one of those things I would like to make again. I usually serve it with pork, but duck breast sounds delicious. And I LOVE duck breast! Don’t have any on hand at the moment — my freezer is too full of other stuff to think about adding any! But I should, and make this terrific sauce to serve over it. Nice post — thanks so much.
John, you gave me a chuckle about your freeze being too full. It sounds like mine, it is full to the brim. Do make the sauce again, it really is a taste treat.
I have never cooked duck. Your recipe is inspiring. Beautiful photo.
Thank you for the compliment about the photos Jovina. I believe a lot of people haven’t cooked duck but it really is easy…I hope you give it a try.
This looks very impressive! And delicious, too!
Hi Jeanie, This dish does make a nice presentation, that is what made me think it would be nice for Valentine’s Day or other special occasion.
Sounds amazing! We have never heard of this sauce, and have yet attempted to make duck, but hopefully soon! Great recipe Karen! 🙂
HI Anna and Liz, I do believe that these are two recipes that you would both enjoy. Delicious together or made separately. I hope you give then a try. Thank you for your lovely compliment.
Isn’t is fun discovering new flavors? With as much as you travel I can’t begin to imagine all of the new things you’ve tasted. Love that you share with us. This cumberland sauce sounds like a delightful sauce. I’ve never heard of it. Love the ingredients! I can see how those flavors would complement a beautiful duck breast. The dish looks fantastic.
Thank you MJ for your kind words, I so appreciate your lovely compliment. Knowing your tastes, I do believe you would enjoy this dish.
I have a duck breast in the freezer so this is another of your recipes to try. Quite honestly, this will be my first attempt to cook duck myself as I usually leave that to a more accomplished chef!
Thank you Linda, I do believe that you have probably tried more of my recipes than anyone. 😘 The duck is really easy to cook, I don’t think you need to be an accomplished chef to make this dish. Good luck!
This looks like a meal that has a burst of flavours!!! Love the orange cumberland sauce! It’s a keeper Karen, I’m going to bookmark this and make it sometime. Perhaps over chicken or pork as the family is not very fond of duck meat!
Thanks for a great share!
Hi Shy, the Cumberland Sauce is delicious and will be great with chicken or pork. I hope your family will enjoy it as much as we do.
I just made a duck breast from Thomas Keller’s book and your Cumberland sauce would be great with it. I remember Cumberland sauce from when I lived in Germany . It was often served at weddings and other celebrations.
Hi Gerlinde, the Cumberland Sauce is a good one and I can see why you would have had it at special celebrations in Germany.
Can’t wait to try this !!!
I hope you well enjoy this dish as much as we did Jo, thank you.
I was very interested in the recipe for Cumberland sauce, Karen. I would like to think up a variety of ways that might be a good accompaniment to other dishes, too. And thank you for reminding me how soon we will be arriving at Valentine’s Day. It didn’t even occur to me, and since we are having all of our groceries delivered, I need to begin thinking! Lovely dish you prepared!!
Hi Debra, yes I am having groceries delivered as well. You really have to plan in advance and if your experiences are anything like mine, many times the markets are out of what you want. The Cumberland Sauce is delicious and would really be wonderful served with many dishes. I hope you enjoy it is you have a chance to try it. Thank you.
This looks fabuous, Karen. I cooked sous vide duck breast on the weekend. The sweet and savoury approach is delightful.
Thank you so much Gary, I appreciate your nice compliment. You are correct about sweet and savory flavors going so well with duck.
This looks amazing, Karen. I have never heard of Cumberland sauce.
Thank you for your compliment Pam. It is not surprising that you might not have heard of this sauce. While not as common in our country, it is a popular sauce in England and Germany to serve with dark meats such as duck and pork. While delicious served that way, I believer the sweet and savory citrus sauce goes well with many other meats.
Gorgeous! I haven’t had Cumberland Sauce in years. You’ve encouraged me to make it again; a real English classic.
I’m happy you like the sauce and the post hopefully will encourage you to enjoy Cumberland Sauce once more.
I love the idea of the Cumberland sauce Karen. Delicious.
Thank you Conor, the Cumberland Sauce went to well with the pan seared duck breast.
I’d like to try this for our anniversary dinner on Valentine’s Day. Thanks for sharing Karen.
I hope you will enjoy this dish as much as we did Deb. Wishing you a lovely anniversary dinner, our anniversary is the week before yours.
I’ve never had Cumberland Sauce and it sounds delicious. Last time I looked, Whole Foods had Lingonberry Preserves. I hope that’s still the case because I’d love to try this recipe. I made a Duck Breast for the Holidays, I’ve not done that for years, and had forgotten how good it its. Thanks for a new recipe idea.
Thank you Lea Ann, I’m happy to have given you another recipe idea for duck breast. If Whole Foods no longer carries Lingonberry Preserves you can substitute red current jelly.
You know, duck is not something that I’ve experimented with very much. Laura does love duck, though, so I know she would be quite pleased with this recipe. Talk about a fun (and different) Valentine’s Day meal – I like it!
David, duck breast is so easy to prepare…you must give it a try. I’m glad you like the idea of preparing this meal on Valentine’s Day, thank you.
I love duck. Thank you so much for theis delicious recipe, Karen
I’m glad you like my duck recipe Amy. My husband and I really enjoyed the dish, I hope you will as well.
We had ducks breast the other day, I sear the skin than put it in the oven for a few mins, I hate that it spits fat all over my cooker ! We have it very rare as well and it was ‘melt in the mouth’ I just served it with quince jelly but I like the sound of your Cumberland sauce.
Take care and stay safe, Diane
Hi Diane, I do believe you would enjoy the sweet and savory Cumberland Sauce the next time you prepare duck. Thank you for your nice compliment.
Well I do love duck, but based on your description, I may just make this sauce and serve it up with a smoked turkey breast we got in a Christmas food basket. BTW, we really enjoyed your deviled crab and I should be posting my results this week!
Hi Inger, I believe the Cumberland Sauce would be delicious with your smoked turkey breast. Thank you so very much for letting me know that you enjoyed the deviled crab recipe. I’m always thrilled when someone takes the time to let me know that they tried and enjoyed one of my recipes.
The best recipes come from memorable dishes at our favorite restaurants. I love that you’ve re-created your favorite Cumberland sauce which sounds very tasty. I would love to try the sauce, probably start with chicken just because it’s easier to find than duck.
Hi Jan, Do give the Cumberland Sauce a try. I believe that you would enjoy it with chicken if duck is hard to find.
Since I don’t cook duck often, this will be a special Valentine’s Day meal! Wonderful cumberland sauce too. Just a lovely recipe, Karen!
Thank you so much Sandra for letting me know you like the idea of this duck dish for Valentine’s Day. I hope you will enjoy it as much as my husband and I did.
It looks delicious!…I love the sweet-savory combination….it reminds me Asian food….a nice elegant dish!!….Abrazotes, Marcela
Thank you Marcela, Yes the sweet savory sauce is great with the duck breast, I’m glad you like the recipe.
i adore duck and this sounds full of flavour. hubby won’t eat duck so i don’t make it for myself. i only eat it at restaurants:( Maybe one day i should make some for myself…
Hi Sherry, perhaps you could prepare one duck breast for yourself and a chicken breast for your husband and then serve them both with the Cumberland Sauce.
I’ve never had cumberland sauce before. It sounds like it would be wonderful on your perfectly cooked duck.
Thank you Pam, I do hope you will try the Cumberland Sauce, it is sweet, savory and delicious.
I would always choose Duck Breast over pheasant, specially when its cooked properly like your ones, personally I find it much better. Never came across that Cumberland sauce, looks like it would work in any types of meat.
Hi Raymund, I’m glad you like duck breast, do try it some time with the Cumberland Sauce. I believe you will enjoy the flavor combination.
I’ve only cooked duck a few times when working my way through Dorie Greenspan’s cookbook. Bill goes crazy for it and would be thrilling to come home to your version with the yummy pairing of Cumberland sauce.
Hi Liz, I truly believe that Bill would enjoy this dish if he loves duck. The Cumberland Sauce is a great match to the delicious meat. Thank you for your nice compliment.
What a treat! It’s been a long while since we’ve had duck breast as we haven’t dined out in since Covid but this would make a wonderful Valentine’s Day dinner. I’ve never had Cumberland sauce and would love to try it.
Thank you Susan, I’m happy that I could share a meal that I think would be special enough for Valentine’s Day. The Cumberland Sauce is a delicious accompaniment to serve with the duck and other meats. Enjoy!
I’m not necessarily a duck fan, but that cumberland sauce I think I’d have on just about anything!
You are right about the Cumberland Sauce Jeff, the sweet and citrusy flavors will go well with lots of other meats besides duck. Thank you for your compliment.
Karen,
Your duck looks so perfectly seared and is cooked to perfection. This Sauce is something that I would love and loved the idea of assembling on field greens. Best of both!
I appreciate your nice compliment Hasin, I happy to know you like the recipe. Thank you!
Looks like the perfect Valentine’s Day meal! Pinned for a future dinner date with hubby.
Thank you for the pin and nice compliment Suzanne. I hope you will enjoy the meal.
The dish sounds absolutely beautiful, the duck would definitely make it feel special but that sauce takes it over-the-top! Valentine’s day, ugh! Another celebration that makes the idiots in Toronto ignore the rules and get together, spiking our numbers within a couple of weeks. At least we’ll be in dreamy land with this special dish.
I appreciate your lovely compliment Eva, I’m glad you like the recipe. You are right about the Cumberland Sauce, it truly is delicious.
Do you think your sauce would work well with geese breast?
Hi Poppy, Thank you for stopping by for a visit. The Cumberland sauce would be great with geese breast. 😊
My mouth is watering as I type this. I do love crispy duck and this sounds absolutely delicious!
I appreciate your compliment Miriam, this sounds like a recipe you would really enjoy.
Beautiful! Duck breast is one of my favorite dishes to make. It looks delish, and I love the sauce recipe. I’ll have to try it 😉
Hi Jin, Thank you for stopping by for a visit and your nice compliment. I hope you will enjoy the duck breast with the Cumberland Sauce.
Bravo on a perfectly cooked duck — just ever so pink in the center. I know chefs are loathe to overcook duck, but I sometimes find they serve it too underdone. Just sayin’. 😉
Thank you so much Carolyn, for your lovely compliment. I know what you mean about having duck that is perfectly cooked. We like just slightly pink…that way it stays moist and tender.
This definitely looks date night worthy. The Cumberland Sauce sounds wonderful! I have never heard of it before.
Hi Thao, The Cumberland Sauce is outstanding and really makes the duck a special treat. Thank you for your nice compliment.
This looks absolutely amazing Karen!! love it!!
Thank you for your nice compliment, it is much appreciated Gloria.
What a great way to make Valentine’s Day special! I had no idea duck could be made ahead of time or in 30 mins either – so cool. Hope you’ve had the best day, CoCo
Hi CoCo, I think a lot of people don’t make duck but this recipe is very easy to prepare. Thank you for your nice compliment.
Making duck at home is on my to-do list. Gamey meats like duck pair so well with fruit flavors, so I know this sauce must be an awesome compliment.
Hi Laura, Now that you are settling in to your new home, you will definitely have to try the duck. Enjoy!