- 1 (16-ounce) can pitted dark, sweet cherries in heavy syrup
- 4 skinned, boned duck breast halves
- 1/2 teaspoon salt, divided
- 1 1/4 teaspoons Chinese five-spice powder, divided
- 2 teaspoons olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup port wine, divided
- 1/2 cup fat-free, reduced-sodium chicken broth
- calories 272
- fat 7.3 g
- satfat 1.8 g
- protein 24.1 g
- carbohydrate 28.0 g
- fiber 1.8 g
- cholesterol 87 mg
- iron 5.9 mg
- sodium 443 mg
- calcium 24 mg
How to Make It
Drain cherries, reserving 1/4 cup of syrup. Set aside.
Place duck between 2 sheets of heavy-duty plastic wrap; flatten to even thickness, using a meat mallet or rolling pin. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon Chinese five-spice powder over duck breasts. Heat oil in a large nonstick skillet over medium heat. Add duck; cook 7 minutes on each side or until done. Remove duck from skillet. Set aside, and keep warm.
Add shallots to pan and cook, stirring constantly, 1 minute. Add 1/4 cup port wine to skillet, stirring to loosen browned bits. Simmer 1 minute. Add remaining 1/4 cup port wine, 1/4 cup reserved cherry syrup, chicken broth, remaining five-spice powder, and remaining 1/4 teaspoon salt; simmer 10 minutes. Add cherries, and simmer 2 minutes. Add duck, and simmer 1 minute.