Magrone d'anatra con marasche (duck with cherry sauce) - Veneto
Prep time
Cook time
Total time
Categories: Gluten free, Kids, Dairy free, Quick and Easy
This is a recipe from the Padova area in the Veneto and there is a similar recipe of duck with fruit that can be made with grapes or cherries, pears, lemon and apples. Marasche are sour cherries which are traditionally used in the sauce. I use more readily available dried cherries and cook them in red wine (I use Valpolicella for its already cherry-like qualities). I then compensate for their relative sweetness with a bit of vinegar which also provides a foil for the fatness of the duck.
Recipe type: Main Course (Secondo
Cuisine: Veneto
Serves: 4
  • 4 duck breasts, rinsed, dried and skin scored (do not cut the meat)
  • 1 branch rosemary, rinsed, dried, leaves removed and finely chopped
  • 4 sprigs of thyme, rinsed, dried, leaves removed and finely chopped
  • 5 grams (1 teaspoon) sea salt
  • 5 grams (1 teaspoon) sugar
  • Cherry sauce
  1. Heat the oven to 220C. Mix together the rosemary, thyme, sea salt and sugar. Rub the mixture onto the duck breasts. Score the skin of the duck.
  2. Heat a large frying pan over high heat and when hot, add the duck breast skin side down without oil for 6-8 minutes until golden brown.
  3. Pour off the oil and turn the breast over for 30 seconds.
  4. Bake the breast in the heated oven for 10 to 20 minutes (10 minutes for rare, 15 for medium and 20 minutes for well done) until still pink inside. Remove from the oven and let it rest for 10 minutes. Serve with the cherry wine sauce.
Recipe by Living a Life in Colour at