Asian Cherry Duck

Asian Cherry Duck

By: Carol - Statford, CT - 2016 Recipe Contest

"Duck is one of my favorite proteins, so I always try to do something really special with it to highlight its unique meaty taste. Door County Coffee’s Cherry Crème flavor is truly special! The sweet cherry coffee flavor is fabulous with the rich Asian flair of this dish. The spice rubbed duck breasts are taken to the next level with the bright, crisp vegetable slaw and a cherry coffee sauce so good that you’ll have to resist eating it with a spoon. Served with some jasmine rice, this dish is easy enough for a romantic dinner for two and impressive enough to serve at your next dinner party. Yum!"


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Cherry Creme Coffee 10 oz. Bag Ground

Vegetable Slaw:

  • ¼ cup carrot, peeled and julienned
  • ¼ cup green bell pepper, julienned
  • ¼ cup red bell pepper, julienned
  • ¼ cup yellow bell pepper, julienned
  • ¼ cup red onion, peeled and julienned
  • 1 green onion, green part only sliced thin
  • ½ teaspoon pure sesame oil
  • 1 Tablespoon ponzu sauce
  • ¼ teaspoon black pepper, freshly ground

Duck Spice Rub:

  • 2 5- to 6-ounce boneless duck breasts
  • ½ Tablespoon Door County Coffee Cherry Crème, finely ground
  • ¼ teaspoon cayenne pepper
  • ½ Tablespoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon ground ginger
  • ½ Tablespoon salt
  • ½ teaspoon black pepper, freshly ground

Cherry Coffee Sauce:

  • 1 Tablespoon pure sesame oil
  • 1 teaspoon fresh garlic, minced
  • ½ teaspoon fresh ginger, minced
  • ½ cup dried sour cherries
  • ½ cup ponzu sauce
  • 1 cup Door County Coffee Cherry Crème, freshly brewed
  • ½ cup cherry juice
  • ½ Tablespoon cornstarch
  • ½ Tablespoon cold water



  1. To make the vegetable slaw: In a large bowl, combine the carrot, green bell pepper, red bell pepper, yellow bell pepper, red onion, green onion, sesame oil, ponzu sauce, and black pepper. Toss until all of the vegetables are mixed together thoroughly. Refrigerate at least 30 minutes, but no more than 4 hours.
  2. To prepare the duck breast: Score the skin of the duck breast with a sharp, not serrated knife at ¼ inch intervals, being careful not to cut into the meat. Rotate the breast a quarter turn and repeat, creating a diamond pattern.
  3. In a small bowl, combine the Door County Coffee Cherry Crème grounds, cayenne pepper, garlic powder, onion powder, ground ginger, salt and pepper. Mix until thoroughly combined. Spread the rub on all sides of the prepared duck breasts. Allow the duck to marinate ten minutes at room temperature.
  4. Preheat a nonstick pan over medium low heat. Place both duck breasts skin-side down in the pan. Cook until the fat is rendered and the skin is crispy and golden brown, about 8 to 12 minutes. Flip the duck breast over and continue cooking another 4 to 6 minutes for medium rare. Remove the duck from the pan and allow to rest for 5 minutes.
  5. To make the cherry sauce: Heat the sesame oil in a sauce pan over medium heat. Add the fresh garlic and ginger and sauté until softened and fragrant. Add the dried sour cherries, ponzu sauce, brewed Door County Coffee Cherry Crème, and cherry juice. Simmer 10 minutes to allow the sauce to reduce slightly and the dried cherries to plump, stirring occasionally. In a small bowl, combine the cornstarch and cold water, stirring until a smooth paste forms. Whisk the cornstarch “slurry” into the cherry coffee sauce. The sauce will thicken and bubble. Keep warm over low heat until ready to serve.
  6. To serve, slice each duck breast into ½ inch slices on the bias. Plate the duck with the cherry coffee sauce and vegetable slaw. Enjoy!