Cherry & Red Wine Sauce

This cherry and red wine sauce is a mouthwatering accompaniment to any cut of duck. A speedy, sumptuous sauce that can be made in advance and heated up when needed.

Serves: 4
5 mins
15 mins


  • 12 pitted cherries
  • 50g caster sugar
  • 3 tablespoons red wine vinegar
  • 400ml chicken stock
  • 175ml glass of red wine
  • Teaspoon cherry or redcurrant jam (optional)


  1. Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.
  2. Pour in the wine and the stock and reduce by 2/3 .
  3. When you have the consistency you desire, add in the cherries.
  4. Taste and if it requires more sweetness, mix in the jam.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.