• 2 duck Breasts, weighing 0.5 kg;
  • 150 g of ripe cherries;
  • sauce-teriyaki marinade;
  • 4 tbsp soy sauce;
  • 1 tbsp starch;
  • sunflower oil
  • a few sprigs of dill or parsley.


  1. Duck Breasts wash, spread on a Board and cut into medium-sized slices of preferred thickness of 0.5-1 cm sliced meat rinsed again, then put in a bowl, drain all the excess liquid, pour sauce marinade Teriyaki, stir until smooth and leave to marinate at room temperature for approximately a quarter of an hour.
  2. After this time the meat is to pour the starch. All good stir so that the starch is distributed evenly on all the slices of meat, and set aside for 5 minutes per side.
  3. In a frying pan to pour sunflower oil and heat it.
  4. Marinated breast of put in the hot oil and fry, stirring, for 5-7 minutes until browned.
  5. Take ripe cherries and wash them thoroughly. Each cherry is divided into two halves, remove the bones and add to the pan with the meat.
  6. The contents of the pan gently stir, season with soy sauce and fry again for 5-7 minutes. During this time the meat acquires the peculiar taste and dark caramel color.
  7. Roasted duck breast with cherry cool slightly, pour into a bowl, garnish with fresh cherries and sprigs of greenery, serve with your favourite side dish.

Note that this dish is also perfectly suited salad or sliced fresh vegetables.