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!
Duck with Dried Cherries and Rosemary
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.
Yield: 4 servings (serving size: 1 duck breast half and 2 tablespoons sauce)
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Amount per serving
- Calories: 279
- Calories from fat: 27%
- Fat: 8.3g
- Saturated fat: 2.2g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.1g
- Protein: 28.7g
- Carbohydrate: 16.8g
- Fiber: 2.2g
- Cholesterol: 109mg
- Iron: 7mg
- Sodium: 230mg
- Calcium: 29mg
- 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)
- 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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