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Creole Duck Breasts with Beer and Dried Cherry Glaze

  • Yield: 2 to 4 servings, depending on size of duck breasts


  • Two 8- to 10-ounce farm-raised duck breasts
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Champagne vinegar
  • 1 cup granulated sugar
  • 1 cup dried sour cherries or cran-cherries
  • 1 bottle Abita Turbo Dog or other stout beer
  • 3 tablespoons light brown sugar
  • 1 cinnamon stick
  • Sweet Potato Puree, for serving
  • Steamed and buttered haricots verts, for serving


  • Preheat the oven to 400° F. Using a sharp paring knife, score the fat on the duck breast to allow for more thorough rendering. Do not cut the fat so deep that the meat is visible through the skin.

    Season the duck breasts with the salt and pepper and place in a sauté pan over medium to medium-high heat and render the fat on the breast until it is brown and crispy, about 15 minutes. If necessary, remove some of the fat from the pan as it is rendered off. Do not discard -- save for later use.

    In a small saucepan, combine the Champagne vinegar and the sugar and bring to a brisk boil, stirring until all of the sugar has dissolved. Add the dried sour cherries to the saucepan, reduce the heat to medium low and simmer for 10 minutes. 

    Using a slotted spoon, transfer the sour cherries from the saucepan to the sauté pan with the duck breasts. Gently turn the duck breasts over to the meat side and place the pan in the oven. Cook the duck for 6 to 8 minutes in the oven.

    Transfer the duck breasts and sour cherries to a platter and skim off any fat that may be in the pan. Place the pan over medium heat and add the Abita Turbo Dog, cinnamon stick and brown sugar and simmer until the sauce thickens. Remove from heat and return the sour cherries to the pan.

    Slice the duck breasts and serve on individual plates or on a platter, garnished with the sour cherries and the sauce. Serve with the sweet potato puree and haricots verts. 

Recipe Details