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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This was great! My boyfriend went duck hunting for the first time, and we chose this recipe to feature his catches. We followed the advice of a previous reviewer and used 1tbs vinegar, and 1tbs raspberry jam. It was amazing! Pan frying the duck with the bones still in it proved a bit challenging but we managed. I served it with roasted potatoes with garlic rosemary and olive oil. Delicious!
I work on a guest ranch and had a group of people who requested "upscale" food. I made this and received RAVE reviews from the Chicagoans. I would definitely make again!
Just keep the sauce separate from the duck for leftovers, it gets too strong.
I thought there was too much vinegar in the sauce. Next time I make this (and I will), I'm putting 1 TBS vinegar and 1 TBS raspberry jam.
I did not cook the breasts to 170 (yuck - way too done). I cooked them rare. Duck should be cooked like red meat not like chicken.
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