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
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note