Why no one has tried this is beyond me. This recipe was excellent! We reduced the sauce by at least 50% to 65% and well worth the additional time. Wow - a healthy way to enjoy duck, and the cherry brandy and shallots were fabulous.
Duck Breast with Double-Cherry 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.
More From Cooking Light
- Calories: 379
- Calories from fat: 24%
- Fat: 9.9g
- Saturated fat: 2.6g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 1.5g
- Protein: 30.2g
- Carbohydrate: 36.4g
- Fiber: 6.1g
- Cholesterol: 109mg
- Iron: 8.1mg
- Sodium: 381mg
- Calcium: 45mg
- 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
- 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.
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