Entree: United States – Washington / Pacific Northwest – Rainier Cherry Glazed Duck

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 4 skin-on duck breasts, approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) olive oil
- 2 cups (300 g) Rainier cherries, pitted (fresh or thawed if frozen)
- 2 tbsp (40 g) cherry preserves or jam (optional, for body)
- 1/3 cup (80 ml) dry white wine or apple cider
- 1/2 cup (120 ml) low-sodium chicken or duck stock
- 2 tbsp (30 ml) balsamic vinegar
- 2 tbsp (30 ml) local honey
- 1 tbsp (15 g) unsalted butter (optional, for sheen)
- 2 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 tsp crushed red pepper flakes (optional)
- 1 1/2 cups (280 g) wild rice blend (uncooked)
- 3 3/4 cups (900 ml) low-sodium chicken stock or water for the rice
- 1 small shallot, finely minced (about 2 tbsp / 20 g)
- 2 tbsp (30 g) unsalted butter (for pilaf)
- 1/3 cup (45 g) toasted hazelnuts (filberts), coarsely chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1 lb 8 oz (680 g) Brussels sprouts, trimmed and halved
- 2 tbsp (30 ml) olive oil (for roasting)
- Zest of 1 lemon (about 1 tsp / 2 g)
- Salt and pepper for veg and rice

Instructions

Short Description:
Skin-on duck breasts glazed with a sweet-tart Rainier cherry reduction, served with a wild rice pilaf and roasted Brussels sprouts for a complete Pacific Northwest main course. The glaze balances the rich duck with bright cherry and a touch of local honey and hazelnut crunch.

Regional Notes:
This Washington variation highlights Rainier cherries—sweet, pale-yellow cherries local to the state—reduced into a bright glaze rather than using generic dark cherries or sauces. The accompaniment of wild rice (commonly used in Northwest menus) and toasted local hazelnuts (filberts) grounds the dish in Pacific Northwest flavors.

1. Bring 3 3/4 cups (900 ml) chicken stock or water to a boil in a medium saucepan. Add 1 1/2 cups (280 g) wild rice blend, reduce to a simmer, cover and cook until tender and mostly open, about 40–50 minutes. Drain any excess liquid, fluff with a fork and keep warm.
2. While rice cooks, preheat oven to 400°F (200°C). Toss 1 lb 8 oz (680 g) halved Brussels sprouts with 2 tbsp (30 ml) olive oil, salt and pepper on a rimmed baking sheet. Roast until caramelized at the edges and tender, 18–22 minutes, shaking pan once.
3. Prepare the Rainier cherry glaze: in a medium skillet over medium heat, melt 1 tbsp (15 ml) olive oil and add the 2 cups (300 g) pitted Rainier cherries and the minced shallot (about 2 tbsp / 20 g). Sauté 3–4 minutes until cherries begin to soften.
4. Add 1/3 cup (80 ml) dry white wine or apple cider to deglaze the pan, scraping up browned bits; simmer 2 minutes. Stir in 1/2 cup (120 ml) chicken or duck stock, 2 tbsp (40 g) cherry preserves (if using), 2 tbsp (30 ml) balsamic vinegar, 2 tbsp (30 ml) honey, 2 tsp thyme leaves, and 1/4 tsp crushed red pepper flakes (if using).
5. Reduce the mixture to a glossy glaze over medium-low heat, about 8–10 minutes. If you want a very smooth glaze, mash lightly with the back of a spoon or pulse 1–2 times in an immersion blender. Swirl in 1 tbsp (15 g) unsalted butter at the end for shine. Season to taste with salt and pepper. Keep warm.
6. Score the skin of each duck breast in a crosshatch pattern being careful not to cut the meat. Season both sides with kosher salt and freshly ground pepper.
7. Place a large ovenproof skillet (cast iron preferred) over medium-low heat. When hot, add the duck breasts skin-side down (no additional oil necessary). Cook 8–12 minutes, pressing gently once or twice, until most fat has rendered and skin is deeply browned and crisp. Pour off excess fat as needed (reserve for another use).
8. Flip the breasts and sear the flesh side 1 minute. Transfer the skillet to the preheated oven and roast until the thickest part reaches 125–130°F (52–54°C) for medium-rare, about 6–8 minutes (internal temps will rise during resting). Adjust time for desired doneness.
9. Remove duck from oven, transfer to a cutting board and rest loosely tented for 6–8 minutes. While resting, finish the roasted Brussels sprouts by tossing with lemon zest (about 1 tsp / 2 g).
10. Finish the wild rice pilaf: in a small skillet melt 2 tbsp (30 g) butter over medium heat. Stir in the toasted hazelnuts (1/3 cup / 45 g) and chopped parsley (1/4 cup / 15 g), then fold into the cooked wild rice. Season with salt and pepper.
11. Slice duck breasts thinly against the grain. Spoon a generous amount of Rainier cherry glaze over each portion and arrange over a bed of wild rice with roasted Brussels sprouts on the side. Drizzle additional glaze on the plate and garnish with extra chopped hazelnuts and a few thyme sprigs if desired.
12. Serve immediately — each plate should include sliced glazed duck, about 1/2 cup (120 g) wild rice pilaf, and approximately 1/3 of the roasted Brussels sprouts per serving.