Woden Mead

Cherry Mead–Glazed Duck

Crisp skin, rich glaze, and a bright cherry finish.

This duck dish brings together crisp golden skin, tender blushing meat, and a glossy Cherry Mead glaze with just enough sweetness and acidity to keep everything in balance. Woden Cherry Mead gives the sauce its fruit depth and rounded finish, turning a simple duck breast into something far more considered.

Serves2–3
Prep15 mins
Cook35–45 mins
DifficultyEasy–Medium

Ingredients

For the duck

  • 2 duck breasts, skin on
  • 2 tbsp runny honey
  • 150ml Woden Cherry Mead
  • 1 tbsp light soy sauce
  • 1 tsp red wine vinegar or cherry vinegar
  • Zest of 1/2 an orange
  • 1 tsp orange juice
  • 1 garlic clove, lightly crushed
  • 1/2 tsp cracked black pepper
  • Sea salt

To serve

  • Buttered greens or seasonal vegetables
  • Roasted potatoes, dauphinoise, or a soft mash
  • A little extra orange zest, optional

Featured Mead

Woden Cherry Mead bottle

Woden Cherry Mead

Juicy, dark, and lightly honeyed, Cherry Mead brings fruit, depth, and brightness to richer dishes without losing balance.

Shop Cherry Mead

In the pan

Duck breasts cooking in a pan
Prep
  • Score the duck skin in a criss-cross pattern, taking care not to cut into the meat.
  • Season the duck generously with sea salt and cracked black pepper.
  • In a small bowl, mix the honey, Cherry Mead, soy sauce, vinegar, orange zest, orange juice, and lightly crushed garlic.
  • Leave the duck at room temperature for 10 to 15 minutes before cooking if possible.
Cook
  • Place the duck breasts skin-side down in a cold frying pan.
  • Set over a medium heat and cook slowly so the fat renders and the skin turns golden and crisp.
  • Cook skin-side down for around 8 to 10 minutes, pouring off excess fat as needed.
  • Turn and cook on the flesh side for 3 to 5 minutes, depending on thickness and preferred doneness.
  • Transfer the duck to a warm plate to rest.
  • Pour the Cherry Mead glaze mixture into the pan and simmer gently until reduced and glossy.
  • Discard the garlic clove and return any resting juices from the duck to the sauce.
Assemble
  • Slice the duck breasts and arrange on a board or plate.
  • Spoon over the Cherry Mead glaze.
  • Finish with a little extra orange zest if wanted.
  • Serve with your chosen sides while the duck is still warm.
Sliced duck breast with Cherry Mead glaze on a chopping board

Serving Notes

This dish works best when the duck skin has had time to render properly and the glaze is reduced just enough to coat the meat without becoming sticky. Richer potato dishes work well beside it, though simple greens also keep the plate balanced.

Pair With

A glass of Woden Cherry Mead works naturally here, echoing the fruit in the glaze while keeping the finish smooth rather than heavy.

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