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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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)

Preparation

  1. Combine first 6 ingredients, and set aside.
  2. 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.
  3. 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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