Wondering what the best sauces for duck breast are? I’ve got you covered with this handy guide. These sauces pair with all your favorite duck recipes.
The BEST Sauces that Go With Duck
These are some of my favorite sauces to serve with a duck breast dinner.
Find one you love. Then pair it with a couple duck side dishes and you’re guaranteed an amazing meal!
Creamy Mushroom Sauce
Mushroom Sauce: A rich and savory sauce made with mushrooms, chicken stock, and cream. It’s a perfect accompaniment to pan-seared duck breasts.
Recipe
Red Wine Jus
Red Wine Jus: A rich and hearty sauce made by reducing red wine with shallots, garlic, and thyme. It pairs well with roasted or braised duck.
Recipe
Pan Seared Duck Breast – Easy Duck Breast Recipe with Cranberry Sauce
Cranberry Sauce: A tart and slightly sweet sauce made with fresh cranberries, orange juice, and sugar. It’s a classic pairing with roasted duck.
Get the RECIPE from Running to the Kitchen
Crispy Seared Duck Breast and Orange Sauce
Orange Sauce: This classic sauce is made with orange juice, zest, sugar, and vinegar. It pairs perfectly with roast duck.
Get the RECIPE from Sweet Cs Designs
Duck Breast with Blackberry Sauce
Blackberry Sauce: A sweet and tangy sauce made with blackberries, red wine, and a touch of honey. This sauce goes well with grilled or roasted duck.
Get the RECIPE from Windy City Dinner Fairy
Balsamic Glaze
Balsamic Glaze: A thick, sweet, and tangy sauce made from balsamic vinegar, honey, and garlic. It’s a delicious option for grilled or pan-seared duck breasts.
Get the RECIPE from Cafe Delites
Peking Sauce (Duck Sauce)
Peking Sauce: Serve as a dip for peking duck or Chinese spring pancakes.
Get the RECIPE from China Sichuan Food
RECIPE: Duck Breast with Cherry Cognac and Thyme Sauce — The Seasoned Chef
Cherry Sauce: A sweet and tangy sauce made with fresh or frozen cherries, red wine, and a touch of honey. This sauce goes well with grilled or roasted duck.
Get the RECIPE from The Seasoned Chef
Homemade Hoisin Sauce
Hoisin Sauce: A savory, sweet and salty sauce made from soybean paste, sugar, vinegar, garlic, and chili peppers. It’s commonly served with crispy duck pancakes.
Get the RECIPE from the Recipe Critic
Pan-Seared Wild Duck Breast with Port Wine Sauce | Alexandra’s Kitchen
Port Wine Sauce: A rich, velvety sauce made with port wine, chicken stock, and shallots. This sauce is perfect for roasted duck breasts.
Get the RECIPE from Alexandra Cooks
How To Make Pomegranate Molasses
Pomegranate Sauce: A sweet and tart sauce made with pomegranate juice, honey, and spices. It’s a delicious option for grilled or roasted duck.
Get the RECIPE from The Wimpy Vegetarian
Pan-Seared Duck Breast with Plum Sauce (video)
Plum Sauce: A fruity sauce made with plums, sugar, vinegar, and ginger. It’s a great accompaniment to roasted or grilled duck.
Get the RECIPE from Tatyana’s Everyday Food
How to Make Ahead and Store
Many of these sauces can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Sauce Recipes
Did you Make Any of These Duck Sauces?
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What side goes good with duck?
- Sour Cream Mashed Potatoes
- Delicata Squash
- Roasted Brussels Sprouts with Balsamic
- Arugula Salad with Parmesan
- MORE —> 30+ BEST Sides for Duck
12+ BEST Sauces for Duck Breast
Wondering what the best sauces for duck breast are? I’ve got you covered with this handy guide. These sauces pair with all your favorite duck recipes. Try this Red Wine Sauce. This classic French steak sauce is ideal for duck.
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Serves 4 people
Ingredients
- 1 cup dry red wine
- ½ cup minced shallots ((1 large or 2 medium shallots))
- ¼ tsp dried thyme ((or ½ teaspoon fresh thyme) )
- 1 bay leaf
- 2 cups beef bone broth or stock
- 1 tbsp melted butter
- 1 tbsp all-purpose flour
- kosher salt and pepper, to taste
Instructions
- To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
- Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
- Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
- In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.
Notes
You can make red wine reduction up to 4 days ahead of time. Store it in an airtight container in the fridge until it’s time to reheat and serve.
It also freezes well for up to 6 months. Thaw the frozen sauce in the refrigerator overnight before reheating.
Nutrition
Calories: 228kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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