Duck Breast with Double-Cherry Sauce

Photography: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1 duck breast half and 1/3 cup sauce)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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.

Note:

Robyn Webb,

March 2003