Duck Breast with Coffee

Duck Breast with Coffee

by chef João Pupo


  • 2 duck breasts
  • 10 cherries or dried cherry, or dried cranberries, or prunes
  • 1 coffee cup Torrié espresso coffee
  • 1 glass Port
  • 1 cinnamon stick
  • 1 tbsp honey
  • Butter
  • Salt
  • Pepper


Slash the skin on duck breasts to create a criss-cross pattern, being careful not to cut into the flesh. Season with salt and pepper and place skin down in a cold frying pan over medium heat. Let the frying pan heat while the fat in the skin is melting. When the skin is golden brown, turn the duck breasts, removing the excess fat from the pan. At this point add the honey, cinnamon, Port and coffee. Turn the duck fat down once more. Remove the breasts from the frying pan and add the stoned cherries and butter. Stir well to form a velvety sauce. Pour over the sliced breasts.