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Duck Breast with Double-Cherry Sauce

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 duck breast half and 1/3 cup sauce)
Keep the duck warm by tenting it with foil after you remove it from the pan. If you can plan a day ahead, thaw the cherries in the refrigerator. You can also thaw them under warm running water while the duck cooks. Serve with rice pilaf.


  • 2 teaspoons vegetable oil
  • 4 (5-ounce) boneless duck breast halves, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 cup finely chopped shallots
  • 1/4 cup black cherry preserves
  • 2 tablespoons brandy
  • 1 (16-ounce) bag frozen pitted dark sweet cherries, thawed

Nutrition Information

  • calories 379
  • caloriesfromfat 24 %
  • fat 9.9 g
  • satfat 2.6 g
  • monofat 3.8 g
  • polyfat 1.5 g
  • protein 30.2 g
  • carbohydrate 36.4 g
  • fiber 6.1 g
  • cholesterol 109 mg
  • iron 8.1 mg
  • sodium 381 mg
  • calcium 45 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle duck with 1/4 teaspoon salt. Add duck to pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness. Remove from pan; keep warm.

  2. Add shallots to pan, and sauté 1 minute. Add 1/4 teaspoon salt, preserves, brandy, and cherries, and cook 2 minutes or until slightly thick.