Duck breast:
4 duck breasts, skin on
2-3 Tablespoons Benjamin Twiggs™ Cherry Chipotle Coffee Rub
1 teaspoon vegetable oil
Kosher salt
Black pepper
Sautéed cherries:
2 cups fresh cherries, pitted & sliced in half
1 tablespoon olive oil
Kosher salt
Black pepper


Preheat oven to 350F.

Score duck breast skin in a cross-hatch pattern. Rub the Benjamin Twiggs™ Cherry Chipotle Coffee Rub on the duck breast on all sides. Let rest for 10 minutes.

Heat up saute pan on medium high heat, adding a touch of vegetable oil only. Place duck breasts skin side down in saute pan, cooking until nice and golden brown. Turn breasts over and brown the other side.

Place duck breasts on parchment lined sheet pan and place in oven to finish cooking. Cook until duck breast reaches 135 degrees for medium rare, 145 degrees for medium, and 155 degrees for medium well.

Meanwhile, saute cherries in olive oil until slightly tender, adding salt and pepper to taste.

Remove duck breasts from oven, letting rest 5 minutes before slicing. Serve with sautéed cherries.

Recipe courtesy of Chef Andi Pellici, owner of As You Dish, Traverse City, Michigan. 

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