Spiced Duck Breast with Cherry Sauce

Cooking Light
Walnut oil subtly flavors the sauce. Feel free to substitute olive oil, if you prefer. Also, try the recipe with chicken or pork tenderloin instead of duck.
4 servings (serving size: 3 ounces duck and 1/2 cup sauce)


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2 teaspoons walnut oil
1/3 cup sliced shallots (about 3 small shallots)
1/4 teaspoon salt
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
6 cups pitted sweet cherries (about 2 pounds)
1/2 cup dry red wine
1 tablespoon rice vinegar
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon black pepper
Dash of ground red pepper
1 1/2 pounds duck breast, skinned
Cooking spray


To prepare sauce, heat oil in a large saucepan over medium heat. Add shallots; cook 10 minutes or until golden brown, stirring occasionally. Add salt and next 6 ingredients (salt through cloves); cook 30 seconds. Add cherries and wine; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove pan from heat, and stir in the vinegar.

Preheat oven to 450°.

To prepare duck, combine curry powder and next 4 ingredients (curry powder through dash of red pepper), stirring well. Rub duck with spice mixture. Place duck on a shallow roasting pan coated with cooking spray.

Bake at 450° 15 minutes or until a thermometer registers 135° (medium-rare), or until desired degree of doneness. Cut duck diagonally across the grain into slices. Serve with sauce.

Created date

March 2005

Nutritional Information

Calories 353
Caloriesfromfat 26 %
Fat 10.3 g
Satfat 2.7 g
Monofat 2.8 g
Polyfat 2.4 g
Protein 35.3 g
Carbohydrate 27.9 g
Fiber 4 g
Cholesterol 128 mg
Iron 8.8 mg
Sodium 391 mg
Calcium 42 mg