We used pinot noir for the red wine in the sauce. Substitute beef broth for an alcohol-free version. Use sweetened dried cranberries instead of cherries, if desired. Total time: 25 minutes.
1/2 cup dried sweet cherries
1/2 cup dry red wine
1 tablespoon chopped fresh rosemary
2 tablespoons raspberry vinegar
2 teaspoons grated peeled fresh ginger
1/8 teaspoon sugar
2 teaspoons olive oil
4 (6-ounce) boneless duck breast halves, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Rosemary sprigs (optional)
How to Make It
Combine first 6 ingredients, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of duck with salt and pepper. Add duck to pan, and cook 3 minutes on each side or until a thermometer inserted into thickest portion registers 170°. Place duck on a cutting board; cover with foil.
Add cherry mixture to pan; cook over medium-low heat 5 minutes. Remove from heat. Cut duck into thin slices; spoon cherry mixture over duck. Garnish with rosemary sprigs, if desired.
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